What I started to cook, this was understood, but still I had not given to opening the bakery .. and so little book-the Bible of the fantastic , Such wonderful sisters, and having the need to make a quick bread just to fill the time between one shift and another ... the biovar prorpio a recipe seemed pretty even perc h and the shape was very appealing .. but to tell the truth from the few explanations on the recipe I had not understood the technique of setting the rolls during the rising time, and while I tried a little yeast to fix it as looking on the internet happens to me to hand this beautiful explanation photographed during a course held by the similar person .... the end result was still good even if the shape is a little more elongated, and it is a bread that I recommend you do as it is crisp outside and soft inside ...
500 g flour 00 g water 280
about 20 g yeast 20 g lard
10 g malt but I used honey
8 g of salt
Making the fountain and knead for 10 minutes and beat all ingredients until dough is soft but not sticky dough to rise for 20 ... minutes, I pushed up in the oven for half an hour on the first few minutes at low temperature and then turned off .... divide the dough into two balls and form two lines and then to stretch it with a rolling pin and lay them at this point I recommend to look at the link above .... roll up and roll it again .... and roll them into the sides of the nut to form a barrel .. place them on a large baking dish divided by a flap flap against Twisted floured and compressed at the ends of 2 parcels of flour ... I continued them to rise in the oven for 40 minutes ... after that I removed them and I turned on the oven to 200 °, while the temperature reaches to take the cakes and cut them with a spatula, gently place them on baking tray with the cut facing ' and practice a high of about 1 cm incision with a sharp knife and bake for 25-30 minutes ... wait for it a little chilly and then eat them, I had the good fortune of having fantstico mozzarella bring us a gift from a Neapolitan friend of ours and this is how I devoured a biovar with the mozzarella slices, Sicilian extra virgin olive oil , oregano good harvest of Malta by myself ... a true wonder !!!!!
500 g flour 00 g water 280
about 20 g yeast 20 g lard
10 g malt but I used honey
8 g of salt
Making the fountain and knead for 10 minutes and beat all ingredients until dough is soft but not sticky dough to rise for 20 ... minutes, I pushed up in the oven for half an hour on the first few minutes at low temperature and then turned off .... divide the dough into two balls and form two lines and then to stretch it with a rolling pin and lay them at this point I recommend to look at the link above .... roll up and roll it again .... and roll them into the sides of the nut to form a barrel .. place them on a large baking dish divided by a flap flap against Twisted floured and compressed at the ends of 2 parcels of flour ... I continued them to rise in the oven for 40 minutes ... after that I removed them and I turned on the oven to 200 °, while the temperature reaches to take the cakes and cut them with a spatula, gently place them on baking tray with the cut facing ' and practice a high of about 1 cm incision with a sharp knife and bake for 25-30 minutes ... wait for it a little chilly and then eat them, I had the good fortune of having fantstico mozzarella bring us a gift from a Neapolitan friend of ours and this is how I devoured a biovar with the mozzarella slices, Sicilian extra virgin olive oil , oregano good harvest of Malta by myself ... a true wonder !!!!!
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