Marco Reitano
Dumplings with squill-fishes, artichokes and sweet potatoby Moreno Cedroni
Dall'Italia Vito Mollica: «Non mi interessa solo il piatto, ma come la ristorazione può cambiare una città»
Yeast Mix 300 g wheat flour (Shinano Daichi) 6 g rock salt 260 g water 0,3 g dry yeast Bread A 150 g yeast mix 145 g wheat flour (Shinano Daichi) 2 g rock salt 6 g dry yeast 108 g water 40 g maple sugar 3,7 g chestunt tree powder B 16 g compote of japanese chestnut 32 g compote of yuzu peel 16 g walnuts
Yeast mix Prepare everything in a bowl and mix. Leave it in room tempreture and every 15 minutes fold the dough about three times and continue till the dough gets glossy. Put the dough in a tupperwear and leave it in a cold and dark place (about 15~20°C ) for 12 hours to ferment. Bread Prepare A in a bowl and knead it with a mixer till it gets a dough. Add B in the dough and mix it together. Spread butter in a glass and put 40g (for 1 portion) dough in it. Ferment the dough in glass setting in a candle pot in front of the guest. Heat a stone bowl at 270°C at the oven. Put the firmented dough into the hot stone bowl and sprinkle the powder of the chestnut tree (0.3g). Cover it with a wooden lid. Leave it for 12 minutes until the bread baked.
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