Directions
After several attempts, I’ve finally made the video recipe for “Biove”. This is quite a quick bread to make. The ingredients and the procedure were inspired by a recipe by the Simili sisters, recommended by Sergio. Then, following Riccardo and Santo404’s suggestions, I changed it a little and in the video you can see the procedure and the result.
Biove bread video recipe
Tools
Ingredients
(makes 4 Biove about 170g each)
- 300 g Water
- 500 g Flour 00 (anche di forza)?
- 18g Yeast (or 6 g dry yeast)
- 5g di Malt
- 20 g Lard (or Extra Virgin olive oil)
- 8 g Sale
Method
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Mix water, yeast, malt, lard and ¾ flour
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Add salt and then remaining flour a little at a time
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Cut the dough into two chunks, cover it properly


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Let it sit for 20 minutes
- Feed the dough through a pasta roller several times as you see in the video

- Using a rolling pin, flatten the dough out into a rectangle
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Roll it up in the shape of a French loaf

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With the rolling pin, press down on the loaf and make a long, thick “ribbon” of dough

- Roll it up gently towards you


- Cover tightly and let it rise for 60 minutes

- Using a bluntspatula or the back of a knife, split the dough into two
- Cut each piece through the center with a razor blade

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Pre heat oven to 200°C

- Bake for 30- 35 minutes

Cook your Biove Bread.
Ciao |
Vittorio