INGREDIENTS:
- Mix for Puccia Bread from the Dolomites
- 1 bag of Spadoni yeast (or 15 g fresh yeast);
- 25 g extra-virgin olive oil
- 280-300 ml water
PREPARATION:
KNEADING BY HAND, OR WITH A DOUGH HOOK IN A MIXER:
pour the Dolomite Bread Mix into a bowl (or into the mixer). Add: the yeast, 25 g of oil (3 tablespoons) and 280-300 ml of water at around 22°C, and mix until you have a soft, smooth dough with no lumps. Leave the dough to rise for 30/45 minutes, covered with a damp cotton cloth (or cling film). Divide the dough into 10 pieces, each weighing around 80 g. Make little balls and place them directly on the lightly greased baking tray. Leave to rise for 1 or 2 hours, until they have doubled in volume, covered with a damp cloth. Bake in the oven at 200/220°C for 20/25 minutes, taking care not to burn the crust.
KNEADING WITH A BREAD MACHINE:
with the machine turned off, take out the kneading tank and place it on a work surface to weigh the ingredients. Pour the ingredients into the tank in this order: the yeast, the Dolomite Bread Mix, 25 g of oil (3 tablespoons) and 290-310 ml of cold water. Put the tank back into the machine, close the lid, and activate the basic programme (3 hours/3 hours and 20 minutes including cooking time).
