Our Recipes type 0 Grani Antichi bread flour

Melt the yeast in the tepid milk, then add the flour, a spoonful of pecorino, salt and the oil. Work together until you have a smooth and soft dough, which you should leave to rise for 2 hours.
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In a deep pot (or the mixing bowl of your doughmaker), melt the yeast in tepid milk, add the Traditional Grains flour, the sugar, the butter and the egg white. Work it all together until you have a sm...