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🧪 Theory:
Type 0 or 00 flour (with 12% protein)
56% Hydration
1.5% Fresh Yeast
2% Salt
7% EVOO
A lot of LOVE
Dough balls 80g
Trays with baking paper
📝 Recipe:
1000g Type 0 or 00 flour (with 12% protein)
7g Fresh Yeast
560g Water
20g Salt
70g EVOO
A lot of LOVE
👩🍳 Procedure
- Mixing / Kneading
- Puntata until it double in size
- Staglio
- Preshaping
- Shaping
- Appretto until it double in size
Brush the rolls with olive oil and bake in a prehited static oven at 220°C (428°F), placing them on the lower rack. Bake for about 15 minutes or until golden.
When ready remove from the tray and put in cooling rack.