flour 500 g 10 g fresh yeast 10 g salt
10 g sugar
350 g hot water
Dissolve yeast in warm water and let for 10 minutes. Sift flour, add yeast and knead. Finally add salt. (This is available in each recipe to Karina, I do not know what is the idea, but I would add salt and At the beginning and end of mixing, and I see no difference). Shape into ball and place in greased bowl to double its volume per hour. Transfer on floured surface and roll out a rectangle with a thickness of 5 mm. Using a cutting disc or a cup cut out circles of dough. Arrange on 3 discs one another, as Brush with water between them. Gently press to agglomerate. Put in a tray covered with baking paper and allow to double in size in 45 minutes. Preheat oven to 230 C, place the container with water in the oven and bake for 10 -12 minutes until golden.
500 g di farina
10 g di lievito di birra fresco
10 g di sale
10 g di zucchero
350 g di acqua tiepida
Sciogliere il lievito in acqua tiepida e lasciate riposare for 10 minutes. Knead the dough elastic, adding at the end of the salt. Carefully knead the dough. Form a ball and put in a greased bowl. Cover and leave for about 1 hour. On a floured work surface, place the dough and roll into a rectangle with a thickness of 5 mm. Cut out circles of dough. Place the rolls of 3 disks each, adding one to the other pre brushing each disc with a brush with water before covering the rest. Mash slightly. Place sandwiches on baking paper and leave for 45 minutes to double its volume. Preheat the oven to 230 C, place the buns in the oven and bake for 10 -12 minutes, until golden brown.
Questi buoni panini visto dal forum di Carina .
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