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.