Ingredients
- Sourdough starter
150g150g - Water
400g400g - Honey
1teaspoon1teaspoon - Rustikó flour
600g600g - Saltto taste
Preparation
- STEP 1 OF 8
Dissolve 150 g of sourdough starter in 400 g of water and a teaspoon of honey.
- STEP 2 OF 8
Add 600 g of Rustikó flour and knead well, adding the salt only towards the end.
- STEP 3 OF 8
Let the dough rest for 1 hour.
- STEP 4 OF 8
Proceed with lamination and fold like a book.
- STEP 5 OF 8
Do 3 sets of folds every 30 minutes and let rise until doubled.
- STEP 6 OF 8
Shape the dough on a floured surface, seal it, and place it in a bread basket with the smooth side down for about 2 hours.
- STEP 7 OF 8
Preheat the oven to maximum power with the cast iron pot inside.
- STEP 8 OF 8
When the pot is very hot, take it out, place the loaf upside down on a sheet of parchment paper, cover, and bake for about 30 minutes and another 20 minutes uncovered at 220 degrees.
General Information
Storage notes
Store in a cool, dry place, in a paper bag or airtight container. It is recommended to consume within 3-4 days.
More information
It is excellent on its own or with butter and jam. It can also be frozen after baking.
Origin
Italia, Campania
Analysis
Attention
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
Energy (kcal) | 190.96 |
Carbohydrates (g) | 42.68 |
of which Sugars (g) | 1.71 |
Fat (g) | 0.36 |
of which Saturates (g) | 0.04 |
Protein (g) | 6.36 |
Fiber (g) | 1.14 |
Sale (g) | 1.52 |
- Proteins6.36g·13%
- Carbohydrates42.68g·84%
- Fats0.36g·1%
- Fibers1.14g·2%