Drive away with green broad beans and ricotta
Bakery products from Italy
translated by Italian with
Soft little pieces, perfect to make the shoe!
In a large bowl (I use the mixer with a spiral hook) we collect the flour, salt, sugar, oil and if we use the granular yeast.
Add the water flush, working until a soft and tied compound is obtained. If we use fresh yeast (3-4 g), dissolve it in water.
Let it rise in a warm place for at least 2 hours or until doubled. I let it rest for 4½ hours around 23 °. If you would like to leave it longer, put it in the fridge to avoid overeating it.
We divide the dough into 6 parts (I weighed it and I divided by 6, but because I am precisina). We create a rectangle with a portion and roll it up, leaving the closure at the bottom.
For the loaves, I created a sausage with the fingers, starting from the palletta, I crushed it on the table, moving the hands back and forth, a bit 'as when we do the gnocchi.
We place in the pan lined with parchment paper and let leaven for an hour. Heat the oven to 200 ° and brush with oil before cooking for 10-15 minutes (must be golden).
Baked and let cool completely on a wire rack. An advice! Do not make the rectangles too long, because making too many turns the dough has no way to swell properly and you will get several layers instead of a well honeycombed loaf.