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Original Italian sponge dough made of plain yogurt and durum wheat flour.
Preparation time 10 minutes .. Rising time 45 minutes
INGREDIENTS
- 500 g durum wheat flour
- 1 1/2 tsp fine salt
- 20 g fresh yeast, crumbled
- 2 tsp fine granulated sugar
- 175 ml lukewarm water
- 200 g plain yogurt
PREPARATION
Sift the flour and salt into a large bowl and make a well in the center. Stir the yeast and sugar until smooth with 1 tablespoon of water and add the yeast and yogurt into the well. Mix in as much of the remaining water that you get a soft dough.
Knead the dough for 5 minutes on a lightly floured surface with the smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel and let rise 45 minutes or until doubled in volume.
Now you can use the dough for Italian couronne, Mozzarellini or Buns with ham.
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