Padellino with Ancient Grains using MIA GRA

Ingredients

Pre-ferment: Biga

500 gr
Mia M flour

225 gr
Water

2,5 gr
Dry yeast

10 gr
Naturkraft

Let rest at room temperature (+18°C) for 17 hours.

Final Dough

100 gr
MIA GRA flour

30 gr
MIA SEI flour

370 gr
MIA M flour

555 gr
water

25 gr
salt

40 gr
extra virgin olive oil

5 gr
malt

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Introduction

Soft wheat flour obtained by sieving soft grains, free from foreign substances and impurities, undergoing a calibrated milling process using stone and then cylinders. This flour is presented in a powdery form, free of lumps and unpleasant odors, especially mold and rancidity.

Proceedings

Place all the biga, flours, and 60% of the water in the mixer. After about 5 minutes, add the salt and the remaining water. Finish with the oil. Mixing time: approximately 18/20 minutes at a temperature of 25°C.

First fermentation: Let the dough rest in bulk for about 45 minutes.

Portioning: Form balls of the desired weight according to the size of the pans available.

Second fermentation: Let rise at room temperature until doubled in volume.

Shaping: Stretch the balls into the pans and allow to rise for another hour.

Baking: Bake at 250°C for about 8 minutes.