No-knead November loaf in Garbatella

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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.

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Piazza Eurosia in sunshine, with Roman fragments.

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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!
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6 thoughts on “No-knead November loaf in Garbatella

  1. Pingback: No-knead November loaf in Garbatella | homethoughtsfromabroad626

  2. Laurel

    All those years in Rome and we never made it to Garbatella. Hoping to visit Rome again in 2020. Would have loved to come back in 2019 but our plans are taking us to places we have never visited in France and the U.K. I am afraid my Italian will go to pot!

    Reply
    1. krumkaker Post author

      Ah, but you go so many other wonderful places! I really want to go trekking and explore some of your recommendations! Hope you get back to Rome in 2020.

      Reply

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