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

• Mix water, yeast, malt, lard and ¾ flour

• Add salt and then remaining flour a little at a time

• Cut the dough into two chunks, cover it properly

• 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

• Roll it up in the shape of a French loaf

• 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

• Pre heat oven to 200°C

• Bake for 30- 35 minutes

Thank you Sergio, Corrado and Santo404 for the precious tips.
Cook your Biove Bread.

Ciao

Vittorio