Time: 1 ora e 30 minuti
Difficulty: Facile

The pleasure of putting on the table a fragrant, fragrant, rustic, freshly baked bread! We know that the soft crumb opens unique organoleptic scenarios, such as not enjoying the crust that crackles on the palate.
Property:
A simple and genuine dough, made with the classic fresh yeast that we all know as yeast, more precisely the Saccharomyces cerevisiae. Today it is produced from molasses, a by-product of sugar production from beet
This yeast, in the absence of oxygen, produces energy through the fermentation of sugars, a process that produces carbon dioxide and ethanol.
Historical background:
Industrial yeast is also commonly referred to as brewer’s yeast, since it was once produced from beer processing waste. The baking with brewer’s yeast appeared only in the middle of the nineteenth century.
Notes:
In the fermentation of beverages is useful the production of ethanol, while in the leavening of bread carbon dioxide swells the dough and alcohol (ethanol) evaporates.

Ingredients                                                                                                                                                                                                          
500 g Special Bread and Pizza Molino dalla Giovanna without lactose                       
16 g fresh yeast                                                                                                                                                                                       
10 g acacia honey                                                                                                                                                                                         
360 g water                                                                                                                                                                                                           
35 g extra virgin olive oil                                                                                                                                           
12 g salt to taste                                                                
Gluten-free rice and corn flour for dusting                                                                         

Time: 1 hour and 30 more rest time
Difficulty: minimal

Proceeding

Put the mix in a bowl and mix with the palm of your hand, arrange 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 to create a smooth and homogeneous dough.
Divide the dough into 2 parts of about 470g each, or choose the size you prefer and form the loaves on a baking sheet lined with baking paper, with a tarot make cuts on the surface, then cover with a damp cloth, leave to rise at room temperature for about 40 minutes.
When they are ready, resume the leavened strands and brush with a sauce of water, salt and oil, sprinkle the surface with rice flour and corn to give a more rustic effect.
Preheat the oven to 240 º C, then lower the oven to 220 º C. and put to bake the loaves for about 15 minutes until they have taken color, then lower the temperature to 190 º and cook for another 15 minutes.

N.B. The cooking indicated in the recipe, as specified in the live course, are to be verified and tested according to your oven.