Pane Foglia

1h30
Hard

1 serving

🌾

400 g

Manitoba Oro Flour

🌾

50 g

Semolina Flour

🌾

50 g

Multigrain Flour

🍞

100 g

Sourdough Starter

💧

350 ml

Water

🧂

10 g

Salt

🫒

Olive Oil

Preparation Steps

  1. Step 1/6

    Mix all the flours, sourdough starter, water and salt in a bowl.

  2. Step 2/6

    Knead the dough and let it rest.

  3. Step 3/6

    Shape the dough into a loaf, press lightly on one end to create a leaf shape.

  4. Step 4/6

    Brush the surface of the bread with olive oil.

  5. Step 5/6

    Make a cut on the second leaf to allow the bread to develop.

  6. Step 6/6

    Bake in the oven.

Composition

Ingredients

Types

Grain, Baking, Liquid, Seasoning, Oil

Ingredients

Manitoba oro flour, Semolina flour, Multigrain flour, Sourdough starter, Water, Salt, Olive oil

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Vegan

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

6 steps

Equipments

Utensils

Bowl, Baking sheet, Brush

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

Breakfast, Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Keep it in a bread box or wrapped in a cloth)