Ferraraese couple

Ingredients for 1 servings:

• 250 g wheat flour, type 550
• 125 ml water, lukewarm
• 3 g fresh yeast
• 2 tbsp olive oil
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 35 minutes

5 shaped rolls from the Italian province of Ferrara

Make a yeast dough from the above ingredients and let it rise, covered, at room temperature for about 6 hours. Place the dough on a floured work surface and roll out into a rectangle measuring 25 cm x 35 cm. Cut into 5 strips, each 5 cm wide and 35 cm long. Let it rest for 10 minutes, covered with a kitchen towel. Then place a strip lengthwise on the work surface and knead it with your thumb and index finger from the top almost to the middle until it forms a roll, getting wider and wider. When it is almost halfway (1 cm before), turn the dough 180°C and then, practically on the bottom side, which is now on top, knead it again with your thumb and index finger until it forms a roll, almost 1 cm before the middle. Press the dough strip into a ball in the middle and turn each roll over once. Place it on a baking tray lined with baking paper and let it rise for another 30 minutes. Then place in the oven preheated to 200°C using top and bottom heat for approximately 25 minutes. If steaming, release the steam after 10 minutes. The baked goods should have a light brown surface.