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Homemade bread with mortadella

RECIPE PREPARED WITH LA CASA DEL GRANO SEMOLA FINE

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. In a planetary mixer, kneading machine or by hand, knead Semola fine, Semola grossa, sourdough, salt and water until obtaining an even, smooth and elastic dough
  2. Leave the dough to settle for 30 minutes, then knead it again and let it settle for another 30 minutes
  3. Repeat the operation 3 times and only then leaven the dough for 24 hours at a cool, controlled temperature (fridge +/- 5°C)
  4. Prepare the loaves and leaven them again for another hour
  5. Bake at 200°C for 15-20 minutes in a conventional oven
  6. When the loaves have cooled, cut them into 1 cm slices, grill in a hot pan with a drizzle of evo oil
  7. Serve the slices filled with Bologna-type mortadella in all their simplicity

Ingredients

  • 400 g La Casa del Grano “Semola fine”
  • 600 g La Casa del Grano “Semola grossa”
  • 200 g Bologna-type mortadella
  • 150 g sourdough or biga
  • 650 ml water
  • 25 g salt
  • Evo oil, q.s.

Bring our tradition home