This is a recipe from a very special book for me: “Pane e roba dolce”- Sorelle Simili
- 50 g T 45 flour
- 30 g water
- 2 g fresh yeast
Mix wel and let rise until doubles.
- 250 g flour
- 125 g water
- 10 g fresh yeast
- 1 Tbs extra-virgin olive oil
- 5 g salt
- 30 g extra-virgin olive oil, to brush
Combine all the ingredients and knead to obtain a smooth dough.
Shape a 20 cm log, cover and let rise 30 minutes.
Flour the table and roll the dough in a 20×50 cm rectangle. Brush with 15 ml oil
fold the top quarter to the middle
then the other quarter, to the middle
and fold again. You’ve got 4 layers.
Pinch the edges, flour again and roll a 60×40 cm rectangle.
Brush with 15 ml oil
and roll into a log, starting on the short side
place seam side down on a baking sheet lined with parchment paper.
Make 2 deep cuts (about 1/3-1/2 of the height of the loaf), leaving un-cutted 3 cm to sides and another 3 cm in the middle.
Brush with oil and let rise until doubled in bulk.
Bake for 30-35 minutes at 200°C.