This bread is great for sandwiches. It has a fluffy crumb and a rich flavor that blends beautifully with any filling salty or accompanying any food. Mass is very easy to work with great results. It takes time because it is weighed in the fridge over night, but really worth the wait. The recipe is from Peter Reinhart and these rolls and are fixed at home.
Bollito SNACKS FOR
Ingredients: (for 10 muffins or 5 bars)
- 227 gr.
warm water - 142 gr.
warm milk - 43 gr. sunflower oil
- 1 egg
- 14 gr.
sugar - 14 gr.
salt - 680 gr. bread flour
- 7 gr. dry yeast for bread
Prepared
Lightly grease a bowl and reserve.
Place all ingredients in the order listed in the baking tray and select the "pasta dough." When we get finished mass and we made a little ball in the bowl that we had booked. Cover with plastic wrap and leave in refrigerator overnight, or up to 4 days.
When baking, we get the dough from the refrigerator 2 hours before. Preheat oven to 218 º with a pileup with water to create steam. Past 2 hours put the dough on a lightly greased surface and divide into 10 portions of approximately 113 gr. and form the buns. We put them on a baking tray lined with baking paper or Silpat and cover with greased plastic wrap. Muffins weigh leave for 1 hour, will not come to double the volume. With a knife make a cut in the center muffins and let stand another 15 minutes uncovered.
bake, lowering the temperature to 200 º for 10 minutes. We rotate the tray and bake another 15-20 minutes. Until golden brown and sound hollow when hit.
Remove from oven and let cool completely on wire rack.
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