Recipe for Bernardi dough mixer

Recipe for the Bernardi: House bread

For our many Bernardi customers, today we have an equally delicious and simple bread recipe. Have fun baking it!

HOUSE BREAD (indirect guidance)


Flour (ital. type 2 = type 1050) 1.000 g
Water 700 g
Dry sourdough 50 g
Brewer's yeast 10 g
Salt 15 g


Put all the flour in a bowl, add 500 g of water and mix coarsely with the help of a
mix coarsely with the help of a wooden spoon or a spatula to moisten the flour.
moisten the flour. Leave the mixture to rest for 10-12 hours to allow the autolysis of the
sugars (amylase) and proteins (proteases).

Pour the mixture into the kneading machine, add the sourdough and brewer's yeast with
100 g of water. Knead the dough until it pulls well.
Once it reaches a homogeneous appearance, add the remaining water twice and continue kneading.
and continue kneading until the gluten structure is formed. At the
Finally, add the salt and finish kneading.

Take the dough out of the kettle and put it in a plastic bowl or a wooden
wooden baking trough, where it should rest for 2 hours.
Form 2-3 loaves, depending on the desired size and let them rest again for an hour.
let them rest.

Beat the shaped loaves again to relax the gluten structure and to knead in more air.
and knead in more air. Grind the pieces of dough and shape them into the
desired shape. Let rest for another hour.

Slightly cut the surface of the loaves with a knife and place on a
Baking stone or baking sheet in the preheated oven at 240 ° 25/35
minutes, depending on the size of the piece.