Bread Filoncini with Olives and Tomatoes
Bread Filoncini with Olives and Tomatoes
Crispy and tasty with lots of olives and sun-dried tomatoes, believe me you have to try it!
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- White 00 flour 350g
- Olive oil 25g
- Mother yeast 10g (or beer yeast 10g)
- Warm water 160mL
- Green/black olives or dried tomatoes/nuts/veggies (your choice)
- Salt 12-15g
- Honey one teaspoon
Procedure:
We start by dissolving 10g of sourdough starter and a teaspoon of honey in 160mL of lukewarm water in a bowl.
Let it rest for a few minutes and add the two sifted flours and start kneading by hand, allowing the water to be absorbed.
Add the salt and the olive oil and move to a clean, floured work surface.
Knead the dough vigorously, stretching it and folding it back on itself several times to encourage the formation of the gluten mesh.
Knead the dough for at least 10-12 minutes until it is smooth and homogenous, then round it off and place it in a container covered with a damp cloth and leave it to rise for at least 4-5 hours.
After the resting time has elapsed, take the dough, knead it briefly and divide it into two parts.
Work the two portions of dough into a tapered shape, rolling them onto themselves at both ends.
Place on a baking tray lined with greaseproof paper, cover with a damp cloth and leave to rise for another hour.
Baking:
Bake at 220°C in static mode for 15-20 minutes until completely golden.
Baking:
Bake at 220°C in static mode for 15-20 minutes until completely golden.
Tips:Leaving the bread to rise longer than the indicated time will make it tastier and more digestible.
Chef Mirko Giacometti⭐️
It only remains for me to wish you bon appétit and see you next recipe.
See you soon..
- White 00 flour 350g
- Olive oil 25g
- Mother yeast 10g (or beer yeast 10g)
- Warm water 160mL
- Green/black olives or dried tomatoes/nuts/veggies (your choice)
- Salt 12-15g
- Honey one teaspoon
Procedure:
We start by dissolving 10g of sourdough starter and a teaspoon of honey in 160mL of lukewarm water in a bowl.
Let it rest for a few minutes and add the two sifted flours and start kneading by hand, allowing the water to be absorbed.
Add the salt and the olive oil and move to a clean, floured work surface.
Knead the dough vigorously, stretching it and folding it back on itself several times to encourage the formation of the gluten mesh.
Knead the dough for at least 10-12 minutes until it is smooth and homogenous, then round it off and place it in a container covered with a damp cloth and leave it to rise for at least 4-5 hours.
After the resting time has elapsed, take the dough, knead it briefly and divide it into two parts.
Work the two portions of dough into a tapered shape, rolling them onto themselves at both ends.
Place on a baking tray lined with greaseproof paper, cover with a damp cloth and leave to rise for another hour.
Baking:
Bake at 220°C in static mode for 15-20 minutes until completely golden.
Baking:
Bake at 220°C in static mode for 15-20 minutes until completely golden.
Tips:
Leaving the bread to rise longer than the indicated time will make it tastier and more digestible.
Chef Mirko Giacometti⭐️
It only remains for me to wish you bon appétit and see you next recipe.
See you soon..
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