Preparation
Ingredients
- Multisemi tipo2 1000g
- Brewer’s yeast 30g
- Extra virgin olive oil 20g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 10 minutes at high speed (dough temperature 26–28°C). Let the dough rest in an oiled container for about 45 minutes. Shape the small loaves and let them rise for about 60 minutes. Turn them over before baking. Apply steam before baking and open the steam vents during the last 10 minutes. Bake at 220°C for 30 minutes in a static oven.
