Heading back to Accra after some days in Rome, in our neighborhood of Garbatella. In Caro Diario, Nanni Moretti drives through this archway on his Vespa. Garbatella is getting trendier, which still seems odd, but is still a great place to live and visit.
Piazza Eurosia in sunshine, with Roman fragments.
Via delle Sette Chiese. Oh yes, and I baked! I actually doubled this and made one big and two small loaves, but here is enough for one.
No-knead loaf in Garbatella
5 grammes fresh yeast (or 3 grammes dry)
425 grams water
100 grammes wholewheat flour
400 grammes white wheat flour
a handful of sunflower seeds
8 grammes salt
Mix all this up, to a shaggy mess and leave it on kitchen counter with bowl covered for a few hours while you go for apertivi. When you are back, fold the dough over itself with a spatula for a couple minutes, until you have a firmer dough ball that can be tipped over into parchment paper. Lift that into a bowl or baking tin, cover it and leave in fridge overnight to rise. Next morning, heat oven to 250C and bake for 25-30 minutes. Cool before slicing, and enjoy!