STAR SPONGE RING

Feb 18, 2019

STAR SPONGE RING


STAR SPONGE RING
category
ingredients
quantity
primitivo mix
1000 g
water
500/550 g
baker's yeast
40 g
extra virgin olive oil
20 g

Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 10 minutes until the dough is even (26-28°C). Leave the dough to rest for approximately 30 minutes. Divide 500 g, form balls and leave to rest for around 15 minutes. Knock back the loaves until they are of equal height (around 2 cm), form a hole in the centre using the fingers and return to rise for around another 60 minutes. Before baking, score the surface with a pastry knife. Bake at 220°C in a static oven for 40 minutes.