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Fruit sourdough bread
New
Definitely a bread unusual, but with many tasty features! The great feature of this type of bread is that it can be consumed in many ways, for example as "bread for breakfast," paired with cheeses or even a good foie gras.
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The presence of dried fruit makes it sweet, but a gentleness that does not make him lose his "identity": it is therefore not to be perceived as a difficult product to be consumed.
If you think you have a "sweet", your expectations will be utterly disappointed!
As for the other bread, we use the sourdough; the dough is then left to rise for at least 8 hours. The dehydrated fruit viene aggiunta nella fase del “secondo impasto”: quindi dopo aver già fatto lievitare l’impasto.
When you use natural yeasts, using the technique ofindirect dough, i.e. a first dough, where you do not add all the ingredients, it is left to rise and then, at the first dough, adding the remaining ingredients. The whole is then left to rest and then cooked.
Fruit bread-ingredients
– soft wheat flour grown on the farm (variety: Bologna)
– rye flour Marine Mill
– figs, apricots, raisins, prunes (dried fruit) and toasted hazelnuts
– homemade honey
– extra virgin olive oil
– sourdough
