Pan goccioli

Preparation

1. STEP 1 OF 8

   Break the sourdough starter (refreshed and doubled) into pieces in the bowl of the stand mixer, and pour in the milk and sugars. Mix until foam forms.

2. STEP 2 OF 8

   Add the flour and knead until the dough is well combined.

3. STEP 3 OF 8

   Add salt and gradually, the extra virgin olive oil, ensuring the dough is well combined before adding more oil.

4. STEP 4 OF 8

   Once the dough is complete, meaning it is smooth and homogeneous, transfer it to a bowl, forming a ball. Cover with plastic wrap and let it rest for 30 minutes.

5. STEP 5 OF 8

   Pour in the chocolate chips and do a first round of folds in the bowl.

6. STEP 6 OF 8

   Then do two more rounds at 30-minute intervals.

7. STEP 7 OF 8

   Let rise until doubled and form nice round buns (about 12) placed on a baking sheet and let rise again for about 1-2 hours.

8. STEP 8 OF 8

   Brush with milk or a milk and yolk emulsion and bake in a preheated static oven at 180°C for about 15-20 minutes.

General Information

Analysis

Macronutrients (100 gr)