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Fabio, Executive Chef “La Veranda del Color”

Fabio

Executive Chef “La Veranda del Color”

“When I'm in the kitchen, every single dish is important, and the team is key. Together, we give our absolute best to provide the customer with an amazing experience to remember.”

Fresh made bread at the Veranda del Color and... in your home!

Publication datePublication date: Tuesday 5 December 2017  Reading time Reading time: 1 minutes

How can you resist to the scent of freshly baked bread?

The Chef of the Gourmet restaurant "La Veranda del Color", Fabio Cordella, reveals to us the recipe to bake his favourite bread: bread with the "biga".
Easy and... irresistable!

Ingredients for the “biga”

1 kg type 1 flour
500 ml water
10 g beer yeast

Ingredients for the bread

200 g type 1 flour
100 g whole weat flour
1 teaspoon of honey or malt
30 g thin salt
200 ml water
10 g beer yeast

Let's start!

Let's do the “biga”. Melt the yeast in the water and mix it with the flour. Pay attentin not to heat up the dought too much. Let it rest for about 16/18 hours at 18/20 °C.

After the resting time, mix the 2 kinds of flour (for the bread) and place them on the work surface. Start to knead it with half of the water, then add the “biga” and go on kenading it adding the rest of the water mixed with the yeast.
Add salt to the dough and knead again for 3/5 minutes.
Place it in a bowl with a sprinkling of flour, wrap it with a film in contact with the dough and with a cloth and let it rest at 20° C for 1 hour.

Make buns of about 500/600 gr each and place them on a baking sheet (better if it has holes) and give it a sprinkling of flour. Let it rest for another 2/3 ore again with a plastic film in contact. Keep in mind that it shall not be too tight, otherwise the leavening will bw hindered.
In the meantime you can heat up the oven (static) at 220°C. Make the classical cross-cut on the buns and place them in the oven decreasing the temperature to 200°C for 15 minutes, then down to 180° for 10 minutes, then again to 150°C for 10/15 minutes.

Have fun!


Let us know how it came out by tagging us on Facebook!

Our Chef reveals his recipe

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Credits

Concept, Design, Web:
KUMBE DIGITAL TRIBU

Copywriting:
Chiara Gandolfi BalenalaB

Photo & Art:

DUE DESIGN

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