This month the Bread baking day theme is bread with cheese hosted by High on the Hog
In these days I came across a nice book about a famous restaurant in Milano Il Luogo di Aimo e Nadia and found in it this nice recipe using a starter (with which I'm lately in love) along with Aceto Balsamico and Parmigiano Reggiano. I hope you will enjoy this tangy recipe !!!
Pane all'Aceto Balsamico e Parmigiano Reggiano.
500 gr. starter
500 gr. durum wheat semolina (finely ground)
150 ml. balsamic vinegar
100 gr. grated parmigiano reggiano
10 gr. extra virgin olive oil
salt
On a moderate heat reduce the balsamic vinegar to half quantity.
Mix the flour, the starter, the reduced vinegar and a little salt, knead it and cover and let rise until doubled around 3 hours.
Knead again for about 10 minutes and roll in a rectangle about 1 cm thick spread with parmigiano and roll. Cut the roll in three shorter rolls and put them on a baking sheet covered with oiled cling paper and let rise three more hours until doubled.
Bake in a preheated oven at 300 for 40 min then raise the temp to 375 and bake 15 more minutes.
Let cool on a rack.
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