{"id":1991,"date":"2025-07-15T19:02:14","date_gmt":"2025-07-15T17:02:14","guid":{"rendered":"https:\/\/www.molinopaolomariani.com\/pane-rustico-gluten-free-integrale-alla-cicoria-tostata\/"},"modified":"2025-09-10T13:36:54","modified_gmt":"2025-09-10T11:36:54","slug":"pane-rustico-gluten-free-integrale-alla-cicoria-tostata","status":"publish","type":"post","link":"https:\/\/www.molinopaolomariani.com\/en\/pane-rustico-gluten-free-integrale-alla-cicoria-tostata\/","title":{"rendered":"Rustic Gluten-Free Whole Grain Bread with Roasted Chicory"},"content":{"rendered":"\n<p><strong>Small Batch Version \u2013 Yields approx. 6\u20137 loaves (500 g each)<\/strong><br>Indirect dough with autolyse and double fermentation<\/p>\n\n\n\n<p>Recipe developed and tested using Molino Paolo Mariani\u2019s Gluten-Free Bread &amp; Pizza Mix (for professional use).<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p><strong>Autolyse (refrigerated at 4\u00b0C for 5 hours)<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Ingredient<\/strong><\/td><td><strong>Quantity (g)<\/strong><\/td><td><strong>% of total flour<\/strong><\/td><\/tr><\/thead><tbody><tr><td>White buckwheat flour<\/td><td>100<\/td><td>13,4%<\/td><\/tr><tr><td>Organic sorghum flour<\/td><td>38<\/td><td>5,1%<\/td><\/tr><tr><td>Organic hemp flour<\/td><td>16<\/td><td>2,1%<\/td><\/tr><tr><td>Bread &amp; pizza mix<\/td><td>480<\/td><td>64,5%<\/td><\/tr><tr><td>Cold water (8\u00b0C)<\/td><td>512<\/td><td>68,7%<\/td><\/tr><tr><td>Organic roasted chicory coffee<\/td><td>25<\/td><td>3,4%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Final Dough (after autolyse)<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Ingredient<\/strong><\/td><td><strong>Quantity (g)<\/strong><\/td><td><strong>% of total flour<\/strong><\/td><\/tr><\/thead><tbody><tr><td>Refreshed sourdough starter (x2)<\/td><td>800<\/td><td>107,5%<\/td><\/tr><tr><td>Water<\/td><td>176<\/td><td>23,6%<\/td><\/tr><tr><td>Blended lentil sprouts<\/td><td>24<\/td><td>3,2%<\/td><\/tr><tr><td>Bread &amp; pizza mix<\/td><td>160<\/td><td>21,5%<\/td><\/tr><tr><td>Extra virgin olive oil<\/td><td>24<\/td><td>3,2%<\/td><\/tr><tr><td>Salt<\/td><td>20<\/td><td>2,7%<\/td><\/tr><tr><td>Fresh yeast (compressed)<\/td><td>12<\/td><td>1,6%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Detailed Method<\/strong><\/p>\n\n\n\n<p><strong>Autolyse<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a planetary mixer or dough mixer, combine the whole grain flours (buckwheat, sorghum, hemp), 480g of mix, cold water, and the roasted chicory coffee.<\/li>\n\n\n\n<li>Cover and refrigerate at 4\u00b0C for 5 hours.<\/li>\n<\/ul>\n\n\n\n<p><strong>Final Dough<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Retrieve the autolysed mixture.<\/li>\n\n\n\n<li>Add: refreshed sourdough starter, water, blended lentil sprouts, 160 g of mix, olive oil, salt, and fresh yeast.<\/li>\n\n\n\n<li>Knead until the dough is smooth, elastic, and well-integrated.<\/li>\n<\/ul>\n\n\n\n<p><strong>Bulk Fermentation (Puntata)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Let the dough rest in the tub for approximately 2 hours at 24\u201325\u00b0C<\/li>\n<\/ul>\n\n\n\n<p><strong>Scaling &amp; Shaping<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Divide the dough into 500 g portions. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/li>\n\n\n\n<li>Shape each into a rustic form and place in lightly floured 1000 g proofing baskets.<\/li>\n<\/ul>\n\n\n\n<p><strong>Proofing<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Let rise at room temperature for 40\u201360 minutes.<\/li>\n<\/ul>\n\n\n\n<p><strong>Baking<\/strong><\/p>\n\n\n\n<p>Bake for about 60 minutes, until a deep golden crust forms and the crumb is fully baked and dry.<\/p>\n\n\n\n<p>In a preheated static oven: bottom at 230\u00b0C, top at 240\u00b0C<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Technical Sheet<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Parameter<\/strong><\/td><td><strong>Details<\/strong><\/td><\/tr><\/thead><tbody><tr><td>Details<\/td><td>Approx. 6\u20137 loaves, 500 g each<\/td><\/tr><tr><td>Total processing time<\/td><td>Around 8\u20139 hours<\/td><\/tr><tr><td>Shelf life<\/td><td>3\u20134 days at room temperature in a perforated bag; up to 3 months frozen<\/td><\/tr><tr><td>Serving suggestions<\/td><td>Excellent served warm or toasted. Perfect with aged cheeses, vegetables, plant-based spreads, or natural cured meats.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Small Batch Version \u2013 Yields approx. 6\u20137 loaves (500 g each)Indirect dough with autolyse and double fermentation Recipe developed and tested using Molino Paolo Mariani\u2019s Gluten-Free Bread &amp; Pizza Mix (for professional use). Ingredients Autolyse (refrigerated at 4\u00b0C for 5 hours) Ingredient Quantity (g) % of total flour White buckwheat flour 100 13,4% Organic sorghum<a href=\"https:\/\/www.molinopaolomariani.com\/en\/pane-rustico-gluten-free-integrale-alla-cicoria-tostata\/\">Continue reading <span class=\"sr-only\">&#8220;Rustic Gluten-Free Whole Grain Bread with Roasted Chicory&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":1836,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[91],"tags":[94],"class_list":["post-1991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-en","tag-gluten-free-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/1991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/comments?post=1991"}],"version-history":[{"count":1,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/1991\/revisions"}],"predecessor-version":[{"id":1993,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/posts\/1991\/revisions\/1993"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media\/1836"}],"wp:attachment":[{"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/media?parent=1991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/categories?post=1991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.molinopaolomariani.com\/en\/wp-json\/wp\/v2\/tags?post=1991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}