Campbells Mushroom Soup Pork Chops And Potatoes

semolina focaccia with yeast and salt pink semi-integral

This cake was made with yeast, cooled the night before with whole wheat flour. This dose
I made a baking tray rectangular baking tray, plus a small circle.
If you prefer higher, put all the batter into the baking tray.

We cut e farcita da calda con prosciutto crudo... buonissima!

Vorrei ringraziare Barbara per avermi fatto conoscere il sale rosa che ho apprezzato molto sia per il gusto che per le proprietà benefiche

Ingredienti
500 g di farina di semola rimacinata
300 g di lievito Madre rinfrescato la sera prima con farina integrale
1 cucchiaino di zucchero di canna
280 ml (circa) di acqua
2 cucchiai di olio evo
10 g di sale

Per la superfice
40 ml di olio evo
40 ml di acqua
sale rosa dell’himalaya

Procedimento
Melt the yeast with water, add oil, flour and salt, knead for 10 minutes (I used the planetary), put the dough in an airtight container or plastic wrap, let rise for 3 hours. Deflate the dough to form a rectangle, proceed by bending the two sides, right and left each other for a third of the rectangle, turn the dough 90 degrees and repeat the folds, let it rise for 1 hour bell pointing over a bowl . Take the dough and roll it out in a rectangular baking tray, let it rest for about 1 hour and 1 / 2. many grooves formed with the tip of your fingers and brush them with the emulsion oil, water and salt pink ground. Bake in preheated oven at 240 ° C for 15-20 minutes.