Crispy on the outside and soft on the inside, perfect for those who want to start baking bread.
In a bowl or stand mixer, pour the flour and gradually add the yeast previously dissolved in water with a teaspoon of sugar.
Cover and let rest for 5-10 minutes.
Add the salt with the remaining water and then the extra virgin olive oil in a thin stream.
Knead until you obtain a smooth and homogeneous dough.
Cover and let rest for 20-30 minutes.
Divide the dough into 5 pieces of about 150 g each.
Roll out each piece with a rolling pin, then roll it up on the longer side.
Roll out again with the rolling pin to form a long strip and roll it up on itself.
Place the pieces on a baking tray with parchment paper with the opening facing down and let rise covered until doubled in volume (about 2-3 hours).
Make a deep cut in the center and brush the surface with water.
Bake in a preheated oven at 210°C for 20 minutes.
Bowl
Stand mixer
Rolling pin
Baking tray
Parchment paper
Store in a paper bag for 1-2 days.
Perfect for those who want to start making bread at home.
Italia, Emilia Romagna
| Energy (kcal) | 260.31 |
| Carbohydrates (g) | 52.92 |
| of which Sugars (g) | 12.86 |
| Fat (g) | 3.81 |
| of which Saturates (g) | 0.54 |
| Protein (g) | 6.3 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.63 |
