CHICKPEA FLOUR BREAD with TROPEA RED ONIONS IGP
The oven season has been officially inaugurated along with home baking, which, I admit, is what gives me the greatest satisfaction in the kitchen. Making bread has an ancient flavour and the satisfaction of tasting it on your table is unique. If we decide to make homemade bread, not always, but at least every now and then, it is important to have some precautions: making bread does not just mean having a good recipe and getting a good leavening, but also having good quality ingredients. In another post I talked about how important the choice of flour was. Those commonly found on the market are of poor quality. They are very refined, as well as bleached by chemical additives. In fact, one of the most important characteristics to consider before purchasing the flour is the type of grinding with which it was produced. The best is certainly the stone one. The latter is preferable, because the beans are not irreparably heated by the metal cylinders of the industrial machinery with which they are produced. Furthermore, they do not lose all that is good inside them during processing, in order to obtain a whiter and thinner flour as possible. This is the reason why flour 00 and 0 (the whitest and most refined) cannot be produced with this type of grinding, because the stone mill does not grind finely enough. During the preparation of a sponge cake or a cream puff, therefore, the 00 flour, although depleted, will work perfectly, but for the preparation of the bread the best flour is the type 1 or wholemeal stone ground flour. Good flours are found in organic shops such as NaturaSi or at Eataly (flours of the Mulino Marino) but are somewhat expensive. My advice, therefore, is to buy directly from a known manufacturer, who can offer a better price and a higher quality product.
RECIPE :
350 g FLOUR TYPE 1
150 g CHICKPEAS FLOUR
1 TROPEA RED ONION
WATER 250 ml
25 g FRESH YEAST
10 g SALT
2 SPOONS OF EXTRA VIRGIN OLIVE OIL
PREPARATION :
I poured the flour into the mixer (but you can easily do everything by hand on a work surface). I added the cube of yeast dissolved in a little warm water and mixed to incorporate it into the flour. I started by adding water and oil little by little and slowly also the pieces of tropea onion. I salted and kneaded until I had a smooth and homogeneous dough. I placed it in a sufficiently large plastic container in the oven with the light only on and I left it to rest for about an hour and a half covered by a clean cloth, so as not to dry the surface. After this time, I took the dough and worked it briefly with my hands and formed my loaf, which I placed on an aluminum baking tray covered with parchment paper. I carved the bread to decorate it and let it rest for another twenty minutes. I baked at 230 degrees for 40 minutes. This bread is ideal to accompany vegetable sauces (such as this from my friend Panelibrienuovole) or with a Greek yogurt cream flavoured with mint leaves and extra virgin olive oil.
SHARE THIS RECIPE :
source: PIATTI COI TACCHI