Baguette rolls

Ingredients for 6 servings:

• 500 g wheat flour type 550
• ½ cube of yeast
• 30 ml olive oil
• 400 ml water
• 2 tsp salt
• 1 tsp sugar
• 50 g wheat sourdough (Lievito Madre)

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

quick and tasty

Dissolve the yeast and sugar in some of the water. Add the rest of the water. Add the Lievito Madre and dissolve. Add the olive oil. Mix the flour and salt and stir into the yeast water. Let the rather runny dough rise for 45-60 minutes. Then place it on a floured work surface (it’s best to cut the dough size directly from the bowl). Roll it thoroughly in flour – otherwise the very soft dough will be difficult to pick up. Don’t even try to shape the dough – it won’t work. Place the dough pieces on a baguette baking tray and bake at 200°C (convection oven). For about 20 minutes – depending on the size. It also bakes well as a baguette. At the beginning and during baking, spray water into the oven (steam it).