John Myers
Ingredients for 1 servings:
- 500 g wheat flour type 405
- 220 ml water, lukewarm
- 10 g sugar
- 10 g salt
- ¼ cube of fresh yeast
- 35 g olive oil
- n. B. Olive oil for brushing
Instructions
Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 50 minutes
makes 12 pieces
Mix the sugar and water and divide the mixture between two bowls. In one of the two bowls, dissolve the yeast in the sugar solution. In the other bowl, add the salt to the sugar solution and dissolve it as well. Combine the flour, olive oil, and both solutions in the mixing bowl and knead into a smooth dough. The dough should not stick to the bowl. If it is sticky, add a little more flour (a few grams). Cover the dough, e.g., with a plate, and let it rise in a warm place overnight. Then knead the dough thoroughly again and divide it into 12 dough balls (approx. 70 g each). Shape each ball into a 15 cm long sausage shape and roll out thinly lengthwise from the center. Rolling out can be done on a smooth surface without flour. Once the dough has been rolled out to twice its length, roll it up and place it on a baking sheet lined with baking paper. Brush the rolls with olive oil, cover, and let it rise in a warm place for 1 hour. Bake the rolls in an unheated oven at 220°C (top/bottom heat) for 25 minutes. Then let them cool on a wire rack.
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