Casereccio bread!!!!


For the italian version click here!!!

As many of you already know, at least the people that follow regularly my italian blog, I love baking...even though I don’t really eat lots of bread! Making this bread it's very easy, I took this recipe from the book “Pane e Roba Dolce” from the Simili sisters, They are very famous bakers from Bologna, and this bread is also called "simil bolognese". As I said very easy to make but you need to start the day before!


For the starter:

50 gr. of flour type 0

25 gr. of water

2 gr. of fresh yeast

Put the flour into a bowl, make a small well in the center where you will crumble the yeast, dissolve it in water and collect the flour around, form a little dough, cover with cling film and let it rise at room temperature overnight, 8-10 hours.

For the dough:

300 gr. of flour type 0

130 gr. of water

10 gr. of fresh yeast

15 gr. of lard (1 tbs)

15 gr. of extra virgin olive oil (1 tbs)

5 gr. of salt( I added a bit more)

In a work top make a flour well, crumble the yeast in the centre and the starter, pour over the water and with your fingertips reduce everything into a mixture, then add the remaining ingredients, mix well to obtain a hard dough. Beat the dough with a rolling pin a few times to obtain a smooth and well blended dough.... bit it with the rolling pin 3 times and then knead by hand , repeat this process for about 8 times!!!

Divide the dough in 5 or 6 pieces, form the bread and place the rolls in a baking tray, cover with wet paper towels( lightly squeezed) and let them rest and rise for about 50 mins.

Warm up the oven at 220º, place the rolls inside the oven and turn the temperature down immediately to 200º. Beak the bred for 10 minutes, lower again the oven temperature to 180º and cook the rolls for another 30 mins. For smaller sizes reduce the rising and baking times.

To help you making the rolls its very easy if you follow the pictures step by step...

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