Maroggia’s Mill Cookbook: Rye and Extra Virgin Olive Oil Bread Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e farina di segale
rise of the sourdough preacher
rise of the sourdough preacher
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  • 200 g water
  • instant yeast
  • 50 g extra virgin olive oil
  • whole sea salt
  • 8 hours Out of the fridge shape 8 balls of 82 g each, place them on a baking sheet covered with parchment paper and place in the oven with a bowl of boiling water on the pan bottom. Let rise about 45′, then remove from the oven placing the baking sheet in a warm place, cover with plastic wrap and meanwhile preheat oven to 250° C. Bake at 200° C with steam (you can leave a pyrex baking dish filled with water on the bottom of the oven or spray water for as soon as you place the baking tray in the oven). Bake for 10′, then remove the pyrex with water and leave the oven door slightly open for a few minutes so that the moisture is released, lower to 180° C and bake an additional 20′. The last 10′ of baking place the baking tray close to the oven resistance to slightly brown the rolls. Let cool on a wire rack.
  • 8 panini
  • 260 g farina bianca
  • farina
  • 200 g acqua
  • 1 g lievito di birra
  • Impasto
  • 90 g farina bianca
  • farina
  • di
  • 90 g farina di segale
  • 50 g olio evo
  • 8 g sale marino integrale
  • 8 ore Fuori dal frigo fate subito



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