Preparation time : 1 hour
Cooking time : 10 minutes
Passive Time : 18 hours
Servings : 8 sandwiches
Ingredients:
for the first leavening
- 400 gr Ruggeri stone-ground type 1 soft wheat flour
- 210 ml Water
- 5 gr compressed brewer's yeast
second dough
- 40 g Ruggeri stone-ground type 1 soft wheat flour
- 30 ml Water
- 20 g sugar
- 20 gr Himalayan pink salt
- 1 tablespoon extra virgin olive oil
Instructions:
- In a mixer, mix the water, yeast and flour until the dough comes together.
- Transfer the dough into a bowl, cover with cling film and leave in the fridge for 14-15 hours.
- The next day, remove from the refrigerator and leave at room temperature for an hour.
- Turn the dough out onto a floured work surface and fold it like a book three times, 20 minutes apart, covering the dough with a tea towel each time.
- Take the dough, form a ball and transfer it into a bowl with a spoonful of oil on the bottom, cover and let it rise for another 60 minutes
- Now divide the dough into eight parts and form into balls.
- Cut them with the appropriate rosette cutter and place them on a baking tray covered with baking paper.
- Leave to rise for another 40 minutes.
- Turn the oven on at 230°C with steam and cook for ten minutes. (If you don't have a steam oven, I'll explain how to do it below)
- Here is the result: fragrant and very tasty bread, ready to be stuffed with your favourite ingredients.
Recipe by https://lucianaincucina.it/
