This crunchy crust bread and fine crumb receives his name, Mantovana, from the city of Mantua, in Italian Lombardy.
I've done it with Hojiblanca oil to thank you for sending your products.
The recipe is from The Book of Bread.
I hope you like it.
175 grs. of whole flour
500 grs. of flour of force
15 grs. pressed baker's yeast
400 ml. of water
2 teaspoons of salt
125 ml. of extra virgin olive oil Hojiblanca.
We dissolve the yeast in 400 ml. of water and let stand 5 minutes.
In the bowl of the mixer we mix half of the two sifted flours, make a hole in the center and pour the water with the yeast.
Mix until we form a soft paste, cover with a kitchen towel and let it sponge until it foams and has leavened, about 20 minutes.
We add the salt, the oil and the rest of the flour, and if necessary add more water. We mix until we have a very sticky dough.
We overturn the dough, on a floured surface. Knead for about 15 minutes, until the dough is homogeneous. This step can also be done in the mixer but I preferred to do it by hand.
Place the dough in a bowl greased with oil, cover with a dish towel and let it rise for about 50 minutes, or until it doubles its size.
We take out the air, cover with a dishcloth and leave take another 40 minutes, until the dough returns to double its size.
We take the air again and rub in a circle for 10 minutes, then let rest another 10 minutes.
We divide the dough into two pieces and give each piece a long bread shape of about 25 cm. of length. Put on a baking tray covered with parchment paper, cover with a dish towel and let rise for 15 minutes.
We make a longitudinal cut in the center of each bread and put in the oven preheated to 200 º and bake for 45 minutes, until the loaves are golden and sound hollow when hit at the base.
Let cool on a grid.
** You should not leave excessively because it would be crushed when you put it in the hot oven. In the second lift do not leave more than 40 minutes.
I want to thank the Hojiblanca group for having sent me a batch of their products.
It is an oil that I already knew (although not all its varieties) and which I usually use in my kitchen.
Visit your page and in it you will find recipes among a lot of other information .
These are the oils that have sent me.