In a bowl, mix the water with the yeast and malt and pour it over the sifted flours.
Knead until all the flour is hydrated.
Cover the bowl with plastic wrap and let it rest for 30 minutes.
Then add the salt and knead until you obtain a smooth and homogeneous dough.
On a lightly floured work surface, form a ball and place it in a greased bowl, cover with plastic wrap and refrigerate overnight.
The next morning, divide the dough into 7 pieces of about 150 g each and form balls, while with the remaining dough, form a disc with a rolling pin.
Take a 24cm springform pan, an 8cm bowl, and a clean cloth.
Place the bowl in the center of the pan.
Cover the entire pan with the cloth, securing it with kitchen string.
Generously dust the cloth with flour. Place the dough disc in the center of the pan and brush it with a little oil.
Place the balls on the dough disc.
With a kitchen scraper, cut a triangle of dough and fold it over each ball, dust with flour and cover with a cloth until doubled in size.
Preheat the static oven to 220°C.
Line a baking tray with parchment paper and flip the bread onto the tray.
Spray some water inside the oven to create steam and bake for about 45-50 minutes.
Halfway through baking, lower the temperature to 200°C and bake the last 10 minutes with the door ajar.
Let cool on a wire rack.
Store in a paper bag or a closed container.
Serve warm, ideal for accompanying soups or meat dishes.
Italia, Lazio
| Energy (kcal) | 187.84 |
| Carbohydrates (g) | 41.61 |
| of which Sugars (g) | 1 |
| Fat (g) | 0.36 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 6.39 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.42 |
