Gluten-free bread loaf with Guanciale and chili

Gluten-free bread loaf with Guanciale and chili
Share Share on:   Facebook share button Twitter share button Google+ share button


Time: 1 ora più riposo
Difficulty: Facile

Ingredients per 1 kg of dough          

450 g Special Bread and Pizza Molino dalla Giovanna without lactose
50g fine corn flour without gluten                                                                                           
16 g fresh yeast
10 g honey acacia 360g water 35 g extra virgin olive oil olive                                                                                                                    
12 g salt up
Gluten-free rice and corn flour for dusting
For dressing
300 g sliced pillow
1 chili cut into fillets
Time: 1 hour more rest
Difficulty level: easy
Proceeding
Mix the mix with the corn flour in a bowl or planetarium, place the yeast and water together with the honey in a second bowl and mix well with a whisk. Pour the liquid little by little into the flour and mix until you get a homogeneous dough.
At this point add the oil and salt, carefully incorporate, creating a smooth and homogeneous dough.
Divide the dough into 2 parts of about 470g each, or choose the size you prefer and form strands on a baking sheet lined with parchment paper, with a tarot make cuts on the surface, then cover with a damp cloth, let rise to room temperature for about 40 minutes.
When they are ready, resume the leavened lodging and brush with a dip of water, salt and oil, dust the surface with rice flour and corn to give a more rustic effect.
Preheat the oven to 240 « C, then lower the oven to 220 º and put to cook the strands for about 15 minutes until they have taken color, then lower the temperature to 190 º C. and cook for a further 15 minutes.
After the cooking time, let cool and cut into croutons, add a slice of pillow and a fillet of chili. Go back to the oven if you want to melt the fat of the sausage.

SU