DOUGH for BREAD with long leavening, with brown rice flour, corn and chickpeas


  • 110g Corn starch
  • 60g Very fine brown rice flour (cream)
  • 40g Tapioca starch
  • 10g Very fine corn flour (cartoon)
  • 6g chickpea flour
  • 55g Angel Mix Panificati
  • 7g Sugar
  • 5g Fine salt
  • 3g fresh yeast

  • Liquids:
  • 190g Water at room temperature
  • 30g Sunflower oil (or other)
  • 10g Extra virgin olive oil (or other seed oil)

  • For the dusting:
  • Rice flour or corn starch.

    Gather all the "Solids" in the mixer bowl and start it on low speed with the hook.

    Slowly pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning the sides of the bowl from time to time and with the machine stopped, using a spatula and returning the dough to the centre.

    Transfer the dough thus obtained into a lightly oiled bowl, cover with plastic wrap and leave at room temperature for about 20 minutes.

    Place the bowl in the refrigerator for 12/24h.

    When the desired time has elapsed, take the dough directly from the refrigerator, knead it briefly on the work table and give it the desired shape.

    Leave to rise, covered (for example inside a bag), in a warm and humid environment (about 30/35 degrees) for 80/90 minutes or in any case until abundantly doubled.

    15 minutes before the end of the leavening turn on the oven at 200 degrees. If necessary, garnish the loaf with seeds and bake for 26/30 minutes, according to the characteristics of the oven.

    The result will be a well-browned loaf with a crunchy crust and an intense aroma.

    Once cooked, leave to cool on a wire rack and store in a bag for 2 days at room temperature, or cut into slices and freeze up to 60 days from the production date.


    It is possible to decorate the surface of the bread as desired, for example by adding sesame seeds, poppy seeds, salt flakes, etc.

    To make the seeds adhere and further accentuate the browning of the product at the end of cooking, before putting it in the oven it is possible to brush the surface with milk (normal or lactose-free), or with vegetable milk (rice, almond, etc.), or even just with water. In the latter case the browning will be less accentuated, but the seeds will still adhere thanks to the caramelisation of the sugars present on the surface.

    In case of decoration with seeds, it is advisable - when necessary and towards the final stage of cooking - to cover the surface of the bread with aluminum foil to prevent the seeds from turning black too much.

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