Preparation
Ingredients
- Cerealbianco 1000g
- Water 500g
- Brewer’s yeast 30g
- Extra virgin olive oil 30g
Preparation
Knead all the ingredients, let the dough rest for 10 minutes covered with a cloth. Shape into a ball without applying pressure, divide with a dough divider (for 100 g rolls, make a 3700 g ball), shape in the moulder with two passes, and let proof for about 60–70 minutes. Bake with initial steam, opening the steam release valves during the last 10 minutes.
