1/3 cup + 1 1/2 tbsp bread flour
1 1/2 tbsp fine durum wheat semolina
70 ml (1/4 cup + 2 tsp) water
1/2 tsp salt
1/2 tsp vinegar
1/2 tsp powdered milk
1 tbsp olive oil
1/2 tsp dry active
Así puedes prepararlo
PRE-PREPARATION
Want to make your own pre-ferment?
1) Mix 40 g of whole rye flour and 25 ml of hot water in the Lékué Bread Maker; all of the yeast, sugar and crushed flax seeds will be dissolved in this mix.
2) Mix well until a hard ball is formed.
3) Leave to rest, covered with a cloth or in a sealed bowl, for 90 minutes or overnight in the refrigerator (we recommend the latter option because this resting time helps to develop the aromas better).
INSTRUCTIONS
1. Kneading.Place all of the ingredients in the Lékué Bread Maker, except for the oil which has to be added at the end when the ingredients have been mixed. Also add the pre-ferment if you’ve made it. Knead and fold for 15 minutes or fold 4/5 times every 15 minutes over the course of an hour (choose the most convenient option for you, depending on how much time you have available)
2. Resting Roll into a ball, cover with a cloth and leave to rest for 60 minutes, or overnight, in the refrigerator.
3. Forming the coca bread After 60 minutes have passed, flour or grease the table and shape the dough into a square with a rolling pin or using your hands. Place inside the mould and cover again with a cloth
4. Rising If you prefer thin-crust coca bread, you can now top it with the ingredients. For example: aubergine, red pepper, onion, spices...anything you want. Put it straight into the oven. Bear in the mind that the vegetables should have already been baked. When they are done, peel them and cut them into strips and place them on top of the coca bread. If you want a thick crust, leave to rise until it doubles in size (approximately 2 hours, depending on the room temperature). When it has risen, top with the ingredients and bake. Heat the oven to a temperature of 220ºC (392ºF) (cooking from above/below and fan-assisted) and place the rack in the middle of the oven. The oven should already be hot before you put the pizza inside.
5. Cooking. Before baking, brush the dough with olive oil. With the oven preheated to 200ºC (392ºF) place the Lékué mould on the oven rack. Bake the pizza for approximately 20 minutes. Using oven gloves so that you don’t get burnt, remove the rack and mould from the oven. There’s no need to turn it out of the mould because, thanks to its rack-style design, it breathes well. When you take it out of the oven, brush it with oil again and top the coca bread with some anchovies.
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