Have you ever thought of baking homemade fette biscottate? Fette biscottate is a super crispy Italian rusk, a twice-baked bread. Perfect to eat at breakfast with a layer of jam or hazelnut cream, as a light snack or instead of bread during meals.
Fette biscottate is very easy to prepare and you can choose whether to use brewer’s yeast or mother yeast (liquid or solid).
INGREDIENTS (for a 30×10 cm loaf pan)
- 400g medium strength flour (or whole wheat flour, multigrain flour, strong or very strong flour)
- 50g sugar
- 80g semi-skimmed milk
- 80g water
- 5g salt
- 30g seed oil
- 150g di sourdough starter
- (10g brewer’s yeast + 35g water + 40g milk + 75g plain flour)
- (150g mother yeast + 20g water + 20g milk)
INSTRUCTIONS
- Place the flour and the selected sourdough starter in a stand mixer with a dough hook attachment (or knead it by hand) and turn it on at medium-high.
- Incorporate water, milk and sugar.
- Add the salt and knead until the dough forms a smooth and homogeneous ball.
- Finally, pour the oil little by little and in a thin and continuous thread, waiting until the dough has completely absorbed it before adding more.
- Once you have a compact and elastic dough, tip it onto an oiled bowl and cover with some cling film or a damp cloth. Leave it to rise inside the oven with the light on until it doubles in size. It will take from 1 to 5 hours, depending on the type of sourdough starter.
- Roll out the dough into a rectangle about 5 mm thick.
- Carefully and quickly roll up the dough, starting at the long end.
- Place the roll of dough in the pan with the seam facing down.
- Leave to rise in a warm place until the dough is about 2 cm from the edge.
- Close with the lid and bake in a preheated oven at 200° for 45 minutes.
Once cooked, allow to cool completely and cut into 1 cm thick slices. Place the slices on a baking tray lined with parchment paper and toast them at 160° for 25-30 minutes. Be careful not to overlap them! Leave the oven door ajar to let out the steam and turn them halfway during cooking.
Our non-stick loaf pan ensures even heat distribution and is ideal to obtain the classic squared of fette biscottate. It is available in aluminium or blue-iron.
In alternative, you can use a classic plumcake mould. For full details or to order it, click here or here.
