Time: 1 ora e 30 minuti
Difficulty: Media

Ingredients for 1 kg of bread:
500 g Special Bread and pizza Molino dalla Giovanna lactose-free
50 g Chestnut flour allowed
400 g water water  
22 g of fresh yeast
40 g of extra virgin olive oil
8 g of fine salt

Difficulty level: average

Time: 1 hour and 30 minutes + rising time and rest

Procedure

Mix the mixture and the chestnut flour in a bowl, dissolve the crumbled yeast with your fingers in the water and mix with a whisk, pour everything a little at a time to mix.

Mix all together vigorously until a homogeneous mixture is obtained, then add the oil and salt, and incorporate them into the mixture.

Create a ball with the dough, shaping it with a sprinkling of mixture, place in a bowl, wet the surface with a little water and let rise for 2 hours at room temperature.

After this time, transfer the dough onto a baking sheet lined with baking paper, sprinkle the surface with a little mixture and brush with oil, engrave the dough with cuts and bake in the hot oven at 230°C for about 10 minutes and 180° for the next 30 minutes. Churn and let stand for 1 hour before serving.