per 4 persone
200gr di manitoba
200gr di farina di kamut
150gr di farina di avena
275 290-300 gr di acqua
290 250 gr di burro
8 gr un cucchiaino di sale integrale
60 gr di zucchero di canna Giuatalupe
20 gr di lievito di birra fresco
250 gr di burro per il tournage
1 uovo per la spennellatura finale
2 cucchiai di zuchero mascobado per spolverare alla fine
Procedimento
Impastare tutti gli ingredienti nella planetaria o a mano in una ciotola molto capiente e ben stabile sul vostro tavolo di lavoro, sale e burro a metà impasto, per circa 25-30 minuti, fino a che l’impasto è bello elastico. Mettere l’impasto in una ciotola capiente e subito in frigo, coperto con pellicola, per 6 ore circa, a 4°/5° non di più.
Per i passaggi ho seguito passo passo la ricetta originale per quanto riguarda le modalità e ovviamente modificando gli ingredienti come da mia ricetta.
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