Puccia

Elaboració

1. 01
   Pas 1Dissolve the yeast

   Pour the water into a bowl and add the yeast. Mix with the spoon until dissolved.

   aiguallevat sec
2. 02
   Pas 2Mix the dry ingredients

   In a large bowl, mix the flour with the semolina and the salt. Add the dissolved yeast and mix with the wooden spoon.

   farina de blatsèmolasal
3. 03
   Pas 3Knead until it comes together

   Knead with the spoon until the dough comes off the sides of the bowl.

4. 04
   Pas 4Add oil and knead

   Add the oil and continue to knead, sprinkling with a little flour until the dough no longer sticks to the bowl.

   oli d'oliva
5. 05
   Pas 5Knead until smooth

   Turn the dough over on the counter and knead it dusting it with flour until it is smooth and elastic.

6. 06
   Pas 6Shape and rise1h

   Close the dough on the counter with folds, using your hands, then place in a bowl with extra virgin olive oil. Cover and let it rise for an hour.

   oli d'oliva
7. 07
   Pas 7Chill overnight

   Then place in the fridge overnight.

8. 08
   Pas 8Bring to room temperature1h

   Next day, bring the dough to room temperature for about an hour.

9. 09
   Pas 9Divide and rise again1h

   Cut out (portion) the dough into 4 loaves. Transfer them to the baking tray covered with parchment paper and sprinkle with semolina and let them rise at room temperature for an hour or in any case until doubled in volume.

   sèmola
10. 10
    Pas 10Bake the loaves15 min

    Bake in a pre heated oven at 250°C/480°F for 15 minutes.

11. 11
    Pas 11Cool before slicing1h

    Let the bread cool for an hour before slicing into it.