breadcrumbs, polenta flour or any seeds to your liking for the exterior.
Knead it like bread (you will not need a strong gluten network but some gluten is still necessary), rest it 10 minutes, divide into 2 and preshape two loaves, cover and let it proof 1 hour.
cut finger long/large string from each loves, pass it in the breadcrumbs (or anything like it) and pass it to the finger to streatch it long and put it on a parchment paper.
Bake it for about 25-35 minutes at 170°C (I did 22 minutes on the bottom of my oven + 8 minutes on the top… after that I selected the one that still needed some time and bake them 5 minutes more, the color should be brown and the crunch should already be there).
Traditionally they can be made without olive oil (or any fat) but they are much easier to make them crunchy and not burn and not hard as rock with some fat.
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Ingredients
300g flour 00
60g olive oil
6g salt
5g sugar
6g fresh yeast (3g dry yeast)
150g water
breadcrumbs, polenta flour or any seeds to your liking for the exterior.
Knead it like bread (you will not need a strong gluten network but some gluten is still necessary), rest it 10 minutes, divide into 2 and preshape two loaves, cover and let it proof 1 hour.
cut finger long/large string from each loves, pass it in the breadcrumbs (or anything like it) and pass it to the finger to streatch it long and put it on a parchment paper.
Bake it for about 25-35 minutes at 170°C (I did 22 minutes on the bottom of my oven + 8 minutes on the top… after that I selected the one that still needed some time and bake them 5 minutes more, the color should be brown and the crunch should already be there).
Traditionally they can be made without olive oil (or any fat) but they are much easier to make them crunchy and not burn and not hard as rock with some fat.