Bread with acorn flour and saffron
Procedure
Ingredients · Servings 8
- 50 g acorn flour
- 50 g Farina manitoba
- 300 g re-milled semolina
- 8 g Sale
- 350 ml Water
- 0.5 sachet of saffron
- 1 teaspoon Honey or sugar
Method · 5 h
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
- A bread with an ancient flavor. In times of poverty, acorns were used especially in southern Italy. A humble recipe with Sardinian roots and a...
In a bowl, mix the flours and salt.
Then add the sourdough starter and the water a little at a time to let it absorb.
Mix well until all the saffron is well combined.
Let it rise for 30 minutes.
Take the dough and work it for a few more minutes and put it back to rise until it has almost doubled in size.
Knead it again, finally giving it the shape of a loaf and flouring it with re-milled semolina.
Place it on a baking tray with baking paper on the base.
Once it has risen again, decorate it as you like and let it rise until it has risen but is still compact and firm.
Bake at 200°C for 35-40 minutes or until the crust is golden and crispy.
