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Typical Italian bread from Piedmont (Biove).
Preparation time 2×15 minutes .. Rising 2×30; 20; 40-50 minutes .. Baking time 30-35 minutes
FIRST DOUGH
- 320 g bread flour
- 160 g hard wheat flour
- 40 g fresh or 16 g dried yeast
- 15 g barley malt syrup (BIO Shop)
- 300 ml lukewarm water
SECOND DOUGH
- 320 g bread flour
- 10 g salt
- 100 ml milk
- 80 g butter
- the first dough
FIRST DOUGH
Sift both types of flour into the bowl and add the crumbled fresh or dried yeast, barley malt syrup, and water. Knead the ingredients into a dough. Shape the dough into a ball and cover with a damp tea towel. Let the dough rise until doubled (approximately 30 minutes) in volume.
SECOND DOUGH
Put in another bowl, combine flour for bread and add the first dough, salt, milk and finally the butter. Knead the dough vigorously on a floured surface until elastic and smooth dough. Make ball and let rise again until doubled in volume.
Form into 4 balls of each ca.320 g. Let the dough balls covered with a damp tea towel to rest 20 minute. Then roll them into oblong strips of approximately 30 cm and roll them up.
Fold the ends of the rolled bars to the bottom so that there are 4 rolls to occur.
Place the rolls on a lined baking sheet. Cut with a sharp knife rolls on both sides. Let rise again for 40-50 minutes and bake the rolls after ca.30-35 minutes in the oven at 190°C (convection ovens -20°C).
TIP
I had no desire to shop for barley malt syrup so I used the honey. There was no problem with the taste of breads – they taste really delicious.
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