For 6 pieces
600 gr farina 00
300 gr acqua temperatura ambiente
1/2 cubetto lievito di birra
1 cucchiaino di malto, o miele, o zucchero
1 cucchiaino e mezzo di sale fino
Dough: let's melt the yeast into pieces with our hands in the half of the indicated water, then join half of flour and begin to incorporate it as adding a little at a time the remaining water, oil and salt. By mixing the slurry we'll notice at a certain point that it detaches itself from the bowl. At that point transfer it on a pastry board, cover it and let's leave it standing for 10 minutes. Let's proceed with a series of three folds: recover it and leave him standing for thirty minutes. Repeat the operation. Divide the dough into 6 parts by 250 gr. each and form round shapes with it. Leave them in the fridge for thirty minutes, although traditionally were allowed to stand (not in a fridge, obviously) from 24 to 48 hours. Pull them out of the fridge at least 8 hours before baking.
Baking: Turn on the oven at the maximum temperature and lie down the pats on the pan, gently pulling them from below, in such a way as to lengthen them. Let them cook for ten minutes or until we will see that they take color. Take them out of the oven with a kitchen glove. Cut and stuff it as you like.
Ph. by statoquotidiano.it