500 g MILLEUSI Flour – Type 00

240 g Cold water from the refrigerator (15–16°C)

40 g Lard

12 g Salt

10 g Fresh baker's yeast

Yield : This recipe makes 5 loaves weighing approximately 160 g each.

Stand Mixer Method

Pour the water and fresh baker's yeast into the bowl of the stand mixer and mix at low speed for about 1 minute. Add the MILLEUSI flour, lard and salt. Knead for about 10 minutes until homogeneous. Let the dough rest in the bowl for 10 minutes, then continue kneading at medium speed until smooth, firm and compact. Shape into a ball and place it in a lightly greased container.

Hand Mixing Method

Pour the water and fresh baker's yeast into a bowl and stir until dissolved. Add the MILLEUSI flour, lard and salt, then knead until homogeneous. Cover with a damp cloth and let rest for 20 minutes. Continue kneading until smooth, firm and compact. Shape into a ball and place it in a lightly greased container.

Resting

Let the dough rest at room temperature for 15–20 minutes.

Shaping

Divide the dough into 5 pieces of approximately 160 g each. Roll each piece into a rectangle. Make 3–4 simple letter folds, rotating the dough 90° after each fold. Roll again to 1–1.5 cm thick, then roll tightly to obtain the traditional Mantuan hard dough bread shape. Place on a baking tray lined with baking paper.

Proofing

Let the loaves proof at room temperature, or in a switched-off oven with only the light on, covered, until doubled in size, approximately 60 minutes.

Baking

Preheat the oven. Lightly spray the loaves with water and score a 2 cm deep longitudinal cut.

Conventional oven: 220°C for 20–25 minutes. After 15 minutes briefly open the oven door to release steam.

Fan oven: 200°C for 18–20 minutes. After 15 minutes briefly open the oven door to encourage crust formation.

The Mill's Tips

• The folds strengthen the dough and give the bread its characteristic Mantuan hard dough texture.
• Roll each rectangle tightly to obtain an even shape and good oven spring.
• Cool completely on a wire rack before slicing.