30 Minutes Bread

If you are interested in Italian cuisine, whether traditional or revisited but truly typical, I sincerely recommend you to watch the Rai 1 program E’ sempre Mezzogiorno

You can watch it on Raiplay. A talk show that started in 2020, during the program the guests and the studio cast cook some typical recipes from their regions, sharing all the secrets and details. Honestly, the great thing is that the cast is made up of people from various backgrounds and also with different specializations, so you get to see a wide variety of dishes being cooked, ranging from first courses to main courses or baked goods from different regions or origins.

There’s also a big difference in the difficulty of the recipes. For example, they regularly feature baked goods with long fermentation time, but sometimes something quicker.

That’s what we’re referring to today with a special bread because it can be our last-minute bread. Why? 30 minutes of rising is nothing compared to the usual time normally needed.

Featured during an episode by the now well-known baker Fulvio Marino, it caught our curiosity. With many doubts, we tried it and really this recipe satisfied us as the bread is crunchy outside and soft inside. Good taste and smell, even if generally a short rising leaves a strong yeast smell.

Ingredients

type 0 flour 1 kg,depending on the brand, density, and whether you scoop or sift, it can measure between 6 and 3/4 to 8 cups

fresh brewer’s yeast 30 gr., about 4 to 4.5 level teaspoons

water 250 ml.,1 cup

milk( you can also use lactose free milk) 250 ml., 1 cup

sugar 40 gr.,3 cups

fine salt 18 gr., 1 level tablespoon (which is exactly 3 level teaspoons)

butter ( you can also use lactose free butter) 40 gr.,2 tbsp + 2 tsp.

Flour Information

Italian Type 0 flour (farina tipo 0) is equivalent to American all-purpose flour, British plain flour, French T55 flour,or German Weizenmehl Type 550.

METHOD

In a large bowl, combine all the flour, crumbled fresh brewer’s yeast, all the water, and all the milk, and begin mixing with a spoon. Once the dough is formed, add the sugar and, once absorbed, the salt, and knead for a few more minutes.

Finally, add the softened butter, cut into small pieces, and knead until absorbed.

Divide the resulting dough into 2 or 3 pieces.

Flatten each piece and roll it up, forming loaves.

Place them on a baking sheet lined with parchment paper and make slits in the top. Cover with plastic wrap and let rise for half an hour in a warm (35°-38° C or 95°F) oven, turned off but warm.