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Spikes of bread with olives
ingredients
servings
8
Whole spelled flour
250 grams
Wholewheat durum semolina
250 grams
Sourdough starter
120 grams
Natural mineral water
300 grams
Barley malt
1 spoon
Pitted green olives
4 spoons
Salt
6 grams
Bakery products from world
Spikes of bread with olives
Spikes of bread with olives
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The ears of bread with olives are easily prepared by following these little tricks. Perfect to accompany summer dinners!
preparation
step 1
In a large bowl, melt the yeast or the yeast with about 2/3 of the water. In another bowl, dissolve the salt and barley malt in the remaining water. Separately mix the two flours.
step 2
Add the flour to the yeast a little at a time keeping aside about a third, then incorporate the water in which you had previously dissolved the salt and malt. You will have to obtain a very soft and smooth dough.
step 3
At this point, pour the remaining flour on the pastry board and lay the dough on top. Work it with your hands by incorporating all the remaining flour. In this way, despite being a very soft dough, it will not stick to the pastry board and will become extremely smooth.
step 4
Put the dough into a bowl dusted with a little flour, cover it with plastic wrap, then let it rest at room temperature for about 2 hours.
step 5
After this time, retrieve the dough and place it on the well floured pastry board with another semolina. Squash it with the fingertips so as to obtain a rectangle and distribute the olives over the entire surface by applying light pressure.
step 6
Roll the dough over itself as if you were making a loaf and let it rest covered with a cloth for another hour.
step 7
At this point divide the strand into 4 parts more or less the same size. Squeeze each so as to form a small rectangle and then roll them again to form 4 loaves. Arrange on a baking sheet lined with parchment paper.
step 8
Now it's time to form ears. With a pair of 30 ° inclined scissors practice 3 fairly deep diagonal cuts on the surface of each thread, being careful not to cut it completely.
step 9
Move each piece engraved on one side and the next on the opposite side so that they are alternated.
step 10
Let the ears rise for another 30 minutes, then cook in a preheated oven at 220 ° C for about 20 25 minutes.
