Ingredients (diameter 22 for a diameter 26 double the doses):
- 250 g of organic flour Arifa Ruggeri
- 65 g of chickpea flour
- 160 ml of water
- a drizzle of extra virgin olive oil
- 5 g of salt
- half a teaspoon of Ruggeri active toasted malt (alternatively sugar)
- 25 gr of Dried Sourdough with Ruggeri Yeast
Pour all the ingredients into the mixer bowl and work with the K hook (the hook one), continue to work until the dough is well-strung, the sides of the bowl should be nice and clean and the dough wrapped all around the hook. Turn it out onto the pastry board and knead for a few minutes by hand, form a ball, place it in a bowl greased with a little oil and leave to rest covered with cling film for 1 hour. After the time has passed, turn the risen dough out onto the pastry board and give it a few turns of folds, working it a little and form a loaf or if you prefer you can also make some small loaves, place it on the baking tray covered with baking paper, sprinkle it with a little semolina flour and leave to rise for 2 hours. Remove the loaf from the oven and start heating it, in the meantime, cut the surface of the loaf with oblique cuts, bake at 180° for 30/40 minutes it should be nice and golden, if you want to keep a nice crust let it cool in the oven turned off.
