Recipe from " Antonella's passions "
Ingredients for a loaf of bread:
- 500 g Arifa flour by Ruggeri a combined mix of soft wheat flour, durum wheat semolina, spelt flour and corn flour
- 30 g of Ruggeri Dried Sourdough with Yeast
- 13 g of fine salt + 13 g of sugar
- 300 ml of water at room temperature
OPTIONAL: 50 g of sesame seeds, extra virgin olive oil for brushing, dried wild fennel seeds.
Ingredients for Pizza:
- Already leavened bread dough (*see ingredients above)
- 200 g of spreadable cheese
- 50 g of soft, spreadable blue cheese
- Grana Padano cheese to taste
- 3 large pears
- Seedless grapes to taste
- EVO oil to taste
Bread Preparation:
I must make a necessary premise - I use half the yeast that would usually be used (30 g of dry sourdough instead of 55/60 g = 1/2 block of brewer's yeast instead of 1 whole block) because I prefer SLOW LEAVENING JUST LIKE USED IN THE PAST, I knead IN THE EVENING and let it LEAVE ALL NIGHT LIKE I HAVE DONE, for at least 12 hours. If you want a bread with a HONEYCOMB like mine, slow leavening is essential.
In a large bowl dissolve the yeast in the water - add the flour, then the salt and sugar and knead vigorously until you get a firm dough. I really like to flavor the bread (with sesame, poppy seeds, rosemary, wild fennel, chives... I use what I have at home) and in this case together with the flour I added some sesame seeds but you follow your taste, this is an optional step.
After kneading, clean the bowl, lightly oil it and place the dough in it to rise, covering the bowl with cling film (wrap the entire bowl). Place in the oven off overnight. In the morning or after 12 hours of rising, knead again and give the desired shape to your loaf. Place on a baking tray lined with baking paper and brush with extra virgin olive oil (optional) and if you want (I do) flavour further, in this case I wanted to contrast the aroma of the sesame seeds used for the dough with some dried wild fennel seeds.
Let it rise again until it doubles in volume (place the baking tray in the oven turned off). Then remove the pan from the oven, preheat it to 180°C and cook in static mode (I know I'm repetitive! but leavened products should be cooked in static mode) for about 1 hour. The aroma that floods the kitchen and the whole house is inebriating!
Pizza Preparation:
Preheat the oven to maximum power. Mix the two cheeses with a fork and add pepper if you want (I don't do it because even the kids eat it). Oil the baking tray or pan that you will use for cooking. Roll out the bread dough (already risen) and sprinkle it evenly with the cheeses. Peel the pears with a potato peeler, cut them into 4 parts and remove the central part - core and seeds. Slice the pear quarters into thin and regular slices that you will arrange on the cheeses. Grate the Grana Padano with a grater with large holes. Sprinkle the grated Grana on the surface of the pears. Bake at maximum power in the central part of the oven until the pizza is golden on the bottom too. When it comes out of the oven, garnish with grapes (the seedless kind). It's delicious!
