Time: 2 ore e 30 minuti
Difficulty: Facile

Ingredients for 1 kg of dough
500 g Sarchio bread mix
400 g water
20 g fresh yeast
50 g extra virgin olive oil
10 g salt up
1 sprig of chopped rosemary

Program: 18
Gilding: dark
Shape:Loaf of bread
Time: 2 hours and 23 minutes

Proceeding
Insert in the container PAGNOTTA l'acqua e il lievito sbriciolato , select the program 1, the dark browning and press the START button, let mix the ingredients 3 minutes, at this point add the mix, the oil, the chopped rosemary and salt, when everything is incorporated and the dough is compact and homogeneous wait for the machine that enters leavening and then in cooking.
At the end of the program after 2 hours and 23 minutes, remove the bread from the container and place it on a flour cutter flour flour, divide into 3 parts and form strands to be stored in the pan lined with parchment paper. Wet the surface of the bread and let rise at room temperature for about an hour.
Preheat the oven to 200 yrs. and when it is at temperature put to cook the bread for at least 15 minutes, after lower the oven to 175 yrs. and finish cooking for at least 20 minutes more.
At the end of cooking, remove the bread from the oven and allow to cool to room temperature for about 30 minutes before cutting.