INGREDIENTS

• 2000g Oltregrano mix "ilContadino" Molino Dallagiovanna
• 1-liter water
• 250g milk
• 100g compressed yeast
• 50g salt
• 120g potato flakes (mixed with milk)
• 500g walnuts (coarsely chopped)

DOUGH MIXING TIME

• Spiral mixer: 3 minutes at 1st speed, 6 minutes at 2nd speed
• Tumbler mixer: 4 minutes at 1st speed, 7 minutes at 2nd speed

Final Dough Temperature: 26°C / 78.8°F

PREPARATION

1. Mix all ingredients except for salt (which will be added halfway through mixing) and walnuts (which will be added almost at the end of mixing).
2. Let it rest for about 60 minutes, then break into 300g pieces, round them slightly, and let them rest briefly.
3. Shape into loaves and place on floured boards with the closure facing upwards. After about 15 minutes, flip them and place on trays or frames, letting them rise for about 45 minutes at a temperature of 28°C / 82.4 °F
4. Score with polka dots and bake with steam at a moderate temperature. Finish baking with an open draft.

Tips: This bread pairs well with cured meats and fresh cheeses as appetizers.