First I have made the preferred mix 50 gr of force flour with 50 gr of water. Mix well, cover in a bowl leave in a temperate place and let it increase in volume. If you have a mother dough you can use it instead (it is what I do today).
🚻 Medium | 🕘 | 🍵 | 🤯 |
Ingredients to make gollets for breakfast and snack: |
325 gr of lazy flour Esmeralda 80-100 w 125 of strength flour Rubi 350W 250 gr of water 10 gr of salt 2 gr of dry bakery yeast 25 gr of virgin olive pre mass 50 gr. Of strength flour 50 gr of water |
Ingredients to make gollets for breakfast and snack:
2. In a bowl I have put 325 gr of emerald and 125 gr of Rubi, the mother mass (or the preferment), 10 gr of salt, 250 gr of water, 2.5 gr of dry bakery yeast, 25 gr of oil of virgin olive.
3. mixed all the ingredients and kneaded 5 minutes, rest 5 minutes and back to knead 5 minutes.
4. covered with a wet cloth or film paper. Let Ferment 2 hours, in a tempered place at 24º
5. Once the dough has formed a ball and I have taken the gas (flattening it with your fingers with soft gestures). I have let it stand 15 minutes. I have divided the dough into portions of 100 gr, I have left 8 pieces. I have formed the balls in the form of a ball. I have flattened the balls with your hands (you can do it with roller), flattened with the hand gently and with the fingers, forms a circle of a centimeter of thick. I have put them in a tray with baking paper, covered with a cotton cloth (recycle a savanna 100 percent cotton that had at home). Depending on the ambient temperature, 45 to 60 minutes are allowed to ferment.
6. Heat the oven to 220º I have left them to brown a little more, since July likes very golden bread.
7. I hope you like and take advantage