Water Roux method
Ingrediants
For the Water Roux:
200 g water
50 g Mix for non-rise bread Mill Marello
For the dough
All the Water Roux
150 g Mix for non-rise bread Mill Marello
50 g water
2 tablespoons of extra virgin olive oil
1 teaspoon of salt up
Method
In a small pot put 200g of water and 50 g of mixture for unholieved bread Mill Marello.
Mix and heat the mixture leading to a temperature of 70 degrees.
Allow.
In the planetary bowl put the cold Water Roux, 150 g mix for non-rise bread and 50 g of water.
Incorporate salt up, two tablespoons of oil and work until a soft and homogeneous dough is created.
Spread the dough with a thickness of about one centimeter and form with a cup cover.
Let it rest in the refrigerator for an hour
Heat the pan and cook from both sides for about ten minutes.
Start at will.
Salve, avrei bisogno di un consiglio, a me l’impasto è molto appiccoso, per renderlo più lavora ile cosa devo aggiungere farina di riso o altro mix.
Grazie
Salve, avrei bisogno di un consiglio, a me l’impasto è molto appiccoso, per renderlo più lavora ile cosa devo aggiungere farina di riso o altro mix.
Grazie