The baking techniques are essentially two: direct and indirect dough. The direct method requires that all the ingredients are mixed at the same time, and that the dough is left to rise, to then draw the forms and cook them.
The indirect method instead sees a first processing in which most (or all) the yeast is combined with water and flour (without salt), and everything is left to rise for a certain time in order to form a mass that gives strength to the final dough.
This leavening mixture based on water and flour is called biga, poolish, ascending or lievitino. The recipe proposed here provides for indirect mixing because it is widely believed that the indirect method guarantees better results in terms of taste and shelf life.
INGREDIENTS
– 300 g of chariot
– 450 g of rye flour
– 250 g of wheat flour
– 400 g of water
– 20 g of freshly ground flax seeds
– 2 c of salt
Flax seeds facilitate bread making and improve the yield especially of cereals with low gluten presence. It is preferable to use them freshly ground with a coffee grinder.
Dilute the chariot with warm water, add the flax seeds and rye flour, and leave covered in a warm place for 20 minutes.
Add the salt, part of the wheat flour and use the rest to work on the pastry board. Knead until the mass reaches a certain degree of homogeneity and elasticity.
Leave to rise covered with a clean cloth and a blanket until numerous cracks appear on the surface. Knead briefly, shape the dough into a loaf or loaf, cut into the surface and let it rest again to reach the right degree of leavening, indicated by the widening of the cuts.
Bake at 200 degrees for 60 minutes.
