Biove Bread Video Recipe

After several attempts, I’ve finally made the video recipe for “Biove”. This is quite a quick bread to make. The ingredients and the procedure were inspired by a recipe by the Simili sisters, recommended by Sergio. Then, following Riccardo and Santo404’s suggestions, I changed it a little and in the video you can see the procedure and the result.

Biove bread video recipe




(makes 4 Biove about 170g each)

  • 300 g Water
  • 500 g Flour 00 (anche di forza)?
  • 18g Yeast (or 6 g dry yeast)
  • 5g di Malt
  • 20 g Lard (or Extra Virgin olive oil)
  • 8 g Sale


  • Mix water, yeast, malt, lard and ¾ flour

  • Add salt and then remaining flour a little at a time

  • Cut the dough into two chunks, cover it properly

  • Let it sit for 20 minutes

  • Feed the dough through a pasta roller several times as you see in the video

  • Using a rolling pin, flatten the dough out into a rectangle
  • Roll it up in the shape of a French loaf

  • With the rolling pin, press down on the loaf and make a long, thick “ribbon” of dough

  • Roll it up gently towards you

  • Cover tightly and let it rise for 60 minutes

  • Using a bluntspatula or the back of a knife, split the dough into two

  • Cut each piece through the center with a razor blade

  • Pre heat oven to 200°C

  • Bake for 30- 35 minutes

Thank you Sergio, Corrado and Santo404 for the precious tips.
Cook your Biove Bread.



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