Back to the recipe of Antonio Montalto, pastry chef of the Antica Corte Pallavicina. Here's what it offers.
Cherry bread in shape
I created this salty-sweet bread with sour cherries after having tasted at a restaurant in Rome.
I wasn't attracted to the texture but very sweet contrast of acid sour cherries in syrup. Then I wanted to bring these flavors in a coarser bread, more and son party alveolated a biga prepared 20 h before, that allows me to have a proper acidity but not too pushy and a pasta cooked right on the alveolus.
The taste of this product, I came immediately to mind that might be a "bread all do", I find it suitable from an excellent breakfast in the morning, passing as an accompaniment to meals and even to create delicious dessert ...;)
Biga 20 hours:
500 g flour "0"
210 g water
5 g compressed yeast
Knead all the ingredients together, must be a very dry chariot, almost no dough.
Let rise at a temperature of 17-20° C to 20 h.
700 g flour "0"
70 g soft butter
150 g of milk
200 g water
30 g salt
15 g sugar
3 g compressed yeast
Knead the flour with the biga, add yeast and sugar.
Then add butter and milk and gradually as the dough takes strength and absorbs add water in 2 times.
Finally add the salt, Verify that it is dissolved in the dough and come to a final temperature of 26° C.
Let the dough rest for about 1:0, break the weight you want, and leave to rise until reaching approximately 70% of its initial volume.
Form at your leisure by entering inside the sour cherries in syrup, formerly drained the syrup.
20/30 to rest ' again and bake at a temperature of 210° C for about 20 '(depends on the size)
With the 32% of moisture.
Finish cooking with the oven valve open to dry and form a crust more.
Antica Corte Pallavicina