Water Roux method
For the Water Roux:
200 g water
For the dough
All the Water Roux
50 g water
2 tablespoons of extra virgin olive oil
1 teaspoon of salt up
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.
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.