Preparation

Preparing

• Make the  fermented dough by mixing all the ingredients, until you get a smooth and shiny dough, then make a breakdown (breakdown and rotation movement with the dough that will incorporate air inside).
• Cool for 24 hours in a fridge before use.
• Make the vegetable garnish, incorporate all ingredients except parmesan in a hot pan for one minute with olive oil and seasoning, let cool before use.  

For the Peasant Bread Base

• Make a ring with all the dry ingredients
• Cut the fermented dough in pieces.
• Incorporate the liquid masses (pay attention to temperature of the water) add dry yeast at the base about 70% because it's easier to regulate the consistency of the bread. 
• Make an intense kneading to obtain a smooth and shiny mass, at this point incorporate the filling and the rest of the liquid and continue mixing.
• Leave dough to rest for about 30 minutes.
• Fold dough to incorporate air into it and place the dough into the panibois mold (250g per mold).
• Let the bread grow 155°F and 50% humidity for 30min. 
• Then start cooking for 20 min at 465 oven and ventilate with 2 water injection. 
• Remove from oven and brush with olive oil
• ENJOY!