700 grams flour
100 grams durum wheat flour
25 grams yeast (brewer’s)
7 grams salt
Discover more recipes from L'Antro dell'Alchimista
1Dissolve 5 grams of yeast in 300 grams of water that is at a temperature of 28C.
2Add 300 grams of flour and stir, the mixture will be fluid. Let it rest for 4 hours at 24C (starter).
3When the starter is ready, place the remaining flour with the durum wheat flour on the work surface and make a well in the center, place the starter in the well, add the remaining yeast, crumbled, and 130 grams of water.
4Begin incorporating the flour with the starter, bringing it towards the well, initially working with the tips of your fingers, then add the salt and continue kneading.
5Knead the dough by hand or with the mixer for at least 10 minutes, until the dough is smooth and uniform in consistency.
6Shape the dough into a ball, make a criss-cross incision in the dough and let it rest for 50 minutes, covered with a damp cloth, until it has doubled in size.
7Divide the dough into 16 pieces (approximately 80 grams each), shape each piece into a ball and cover with a damp cloth.
8Take one roll at a time and place a 3 centimeter ring in the center and press it until it reaches the midpoint. Then with a sharp blade make 5 incisions in a sunburst pattern starting at the outside of the ring.
9Place the rolls on a wax paper lined baking sheet and let them rise, covered, for 1 hour.
10Place a bowl full of hot water on the bottom of the oven floor and bake the rolls at 180C for 12 to 15 minutes, then increase the oven temperature to 250C for 6 to 10 minutes.
PER SERVING *
|Calories740Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Stacey W. 2 Jun 2015
A classic roll recipe made interesting with decorative cuts. A ring cutter is placed in the center and light incisions are cut into a sunburst pattern around it. A light touch when making the cuts is important. This would lend itself to a brush of olive oil and a sprinkle of sea salt on the top.