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POLENTA BREAD


POLENTA BREAD
INGREDIENTS: 
400 GRAMS BREAD FLOUR
200 GRAMS CAKE FLOUR
200 GRAMS POLENTA
50 GRAMS BIGA
15 GRAMS DRY YEAST
5 GRAMS SUGAR
20 GRAMS SALT
480 GRAMS WATER
HOW TO DO:
·       Mix flours with salt and yeast, add water and olive oil, BIGA and kneed the dough until smooth.
·       Place the dough to raise until double in volume and then shape in 4 long loaves, let them rise for a second time until ready.
·       Make three cross incisions on each loaf and bake at 220 degrees for 20  minutes, then drop the temperature to 200 degrees and bake until ready.

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