Carmen Vecchione
Ghiacciolo di Birra Moretti con cremoso di cioccolato bianco, marroni e caffèby Giuliano Baldessari
In libreria Marco Pirotta concentra 10 anni di lavoro sulla CBT nel suo nuovo libro
For 30 croissants
1.1 kg of strong wholemeal flour 400 g of W 350 (manitoba) flour 750 g of water 300 g of mother yeast 90 g of extra virgin olive oil 35 g of brewer's yeast 20 g of malt 15 g of honey 30 g of salt 70 g of very finely sliced leeks and bacon
Place the liquids, brewer's yeast and mother yeast in the mixer; run for 5-7 minutes, until everything is mixed together, then add the flours, malt, honey, leeks and bacon. Mix again and, when the dough is ready, incorporate the salt. Work in the planetary mixer until you have a smooth, supple mass. Set aside to rise for 3 hours at 28-30° C, then roll the dough out on a rolling board to a thickness of 3 mm. Cut into strips and cut out triangles with a base of 5 cm by a height of 7 cm. Roll each one into a croissant shape without stretching the dough too much. Leave to rest in the same conditions for an hour, then bake at 200° C for 13 minutes.
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