Buns "the Roman ciriola"
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Friends, I want to share an amazing, insanely delicious, flavorful and crispy, just incredible pastries - Roman cirilli! Cirioli is a small Italian rolls, known since ancient times. They are also called scones masons because it was the first morning pastries, the bakeries of the Roman, and cirioli was snatched up on the way to work by the builders. The rolls is a very interesting form, a form of wheat or even coffee beans, and a crack in the center of the rolls is not a cut, it's a little magic! Go to the recipe, tell and show everything in great detail. And if after this, you will not have a persistent burning desire to cook these buns, so I don't understand in this life)))
Ingredients for Buns "the Roman ciriola"
- Flour - 67 g
- Water - 33 g
- Sourdough - 33 g
- Flour - 667 g
- Water - 367 g
- Opara - 130 g
- Yeast - 0.5 tsp.
- Honey - 16 g
- Salt - 11 g
Step by step instruction of cooking Buns "the Roman ciriola"
For the dough, pour in water at room temperature, dry yeast SAF-Moment. Yes, do not be surprised, in this recipe the yeast is needed! They need to lower the acidity of the dough, because the yeast contains milk acid bacteria, and prolonged fermentation of our dough becomes sour to the taste, but the yeast make the bread on zakaznoi the dough to ferment for less time, dough accumulates less acidity and, therefore, we are left with a lush sour wheat buns.
Now add the yeast mixture and honey. Give everything a good mix until a homogeneous emulsion.
To the flour add salt and sift to the dough.
The dough will increase about 1.5 times. Now divide the dough into 12 equal parts. Take the time to weigh the dough, use a calculator and weigh each bun, this is important because in this case, proofing and baking of the rolls is the same time, and in General is just beautiful when all the rolls are of equal size. All the buns were nicely rounded, slightly flatten a ball of dough and fold to the center of its edges, roll the ball, put it on the table seam side down. Avoid using a lot of flour for podpira, otherwise the dough will be too tight and hammered! Cover the dough balls with a towel that is not weather-beaten, and allow the rolls to rest for 10 minutes.
Forming. Lightly dust the table with flour. Take a dough ball, put it SEAM UP and accurate strong impact do short of punching the center of the billet base of the palm.
Should turn out like this.
Now fold the fingers to the center of the top half of the bun, lightly press it in and make a second perforation, thereby fixing the crease.
So. (Photo taken BEFORE the second punch)
And now, taking his hands the ends of workpieces, make 3-4 rolling back and forth, not touching the center, and pressing down the dough at the edges to make the form of shoes with a crease in the center
The authors of the recipe suggest to take a thick linen cloth, carefully RUB it with flour and it is folded rolls FOLD DOWN (!), but I just liberally sprinkle flour on the table, put the buns (once again, notice the crease down) and covered with a towel. Now the buns need to rise for 60-70 minutes.
And now, after 5 minutes of baking, looking at the glass oven door, you will see how the rolls will begin to appear and unfold those longitudinal cracks. An amazing sight! Amazing buns!