INGREDIENTS (for about 100 croutons):
- 150 g of type 1 flour (I personally used Ruggeri stone-ground type 1 flour* , which you can find here );
- 70 g of wholemeal semolina flour;
- 2 g of dry brewer's yeast;
- 15 g of parmesan cheese;
- Garlic, oregano, rosemary, pepper powder to taste;
- 150/160 g of vegetable broth;
- 1/3 vegetable stock cube;
- 15 g of oil + qb for the emulsion
METHOD:
Dissolve 1/3 of a vegetable stock cube in 150 g of previously prepared broth (if necessary, even simple water will do just fine).
In a bowl, mix the two flours, the dry yeast, the spices and the parmesan cheese. Once the broth has cooled, add it to the dry ingredients, add the oil and start kneading. Let it rest for 15 minutes and work it again until you get a smooth and compact dough (add a little broth - or flour - as needed). Leave to rise for about 3 hours, away from any drafts.
Once the dough has doubled in size, work it quickly and divide it into several portions. From each portion, make small loaves about two centimeters high (depending on the size of the croutons you want to obtain, considering that they will increase in volume during the second leavening). Place them on a baking sheet lined with baking paper.
After about 30/40 minutes, preheat the oven to 220° (static mode) and, once the temperature is reached, bake the loaves for 15/20 minutes. Once the necessary time has passed, remove from the oven and let cool before slicing them to obtain the croutons (to avoid ruining them).
Prepare an emulsion based on oil, various spices and a little water to brush on the surface of the individual portions. Complete with a sprinkling of oregano and bake again until they are well toasted.
Remove from oven and let cool. The croutons will stay crispy for several days and can be stored in a tightly closed food container (or bag).
recipe from marifit.altervista.org
