Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
For 20 250 g loaves
650 g of strong W 280 wholemeal flour 150 g of strong W 350 (manitoba) flour 200 g of finely ground durum wheat flour 600 g of water 200-250 g of fresh, ready-to-use mother yeast 20 g of malt 15 g of honey
Place the water and natural yeast in the mixer bowl; dissolve the yeast at a reduced speed for 5-7 minutes. Add the flours, malt and honey and allow the dough to form. Knead for 3 minutes on speed 1, continue on speed 2 for 3 minutes and then finish on speed 1, until the dough is nicely smooth. Allow to rise at 20-22° C for 3 hours, then make into loaves weighing 500, 750 or 1000 g and rise for 7 more hours in the same conditions, with a good level of humidity. Bake at 180° C for 1 hour. If the loaves are smaller, the cooking time is about 35 minutes.
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