John Myers
Ingredients for 1 servings:
- 500 g wheat flour, type 550
- 200 g water, lukewarm
- 100 g dry white wine
- 80 g olive oil
- 20 g yeast, fresh
- 10 g salt
- 1 tsp, levelled sugar
- 1 liter of water for the lye and
- 50 g baking soda
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes
Dissolve the yeast and sugar in the water and let stand for 10 minutes. Then knead all the ingredients for the rolls for 10 minutes, cover, and let rise at room temperature for at least 2 hours. Dust the dough with flour and cut it into 8-10 pieces. Shape them with the palms of your hands, first into rounds, then ovals. Let the dough pieces rest for about 30 minutes. Bring the water to a boil, set aside the pot, and gradually add the baking soda (careful! It will foam considerably), stirring with a whisk. Bring the baking soda water to a boil and dip the dough pieces, one at a time, in it for 15-20 seconds. Line a baking sheet with baking paper, scoop out each piece of dough with a ladle, and carefully place it next to each other on the baking sheet. Score the dough pieces lengthwise with a razor blade, place in an oven preheated to 220°C, and bake for 20 minutes. Brush the rolls with the lye twice during baking. They taste just as good the next day as they did fresh.
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