Saffron bread with Licola
Autore: Annalisa
Ricetta: Brunch
Cucina: Italian
- 150 g of licola
- 500 g of flour type 1
- 250 ml of water
- saffron to taste
- 1 little teaspoon of salt
- 1 little teaspoon of sugar
- olive oil
- sesame to taste
- Refresh the Licola the night before:
- Take 50 grams of Licola, add 50 g of flour and 50-60ml of water.
- Stir with whisk and let stand overnight.
- In the morning it'll be active, swollen and with bubbles.
- I weighted Licola refreshed and I have taken about 140g, with the rest, if it 's increased a lot, you can make muffins or chapati.
- At this point, switch to the preparation of bread.
- Combine the flour and add salt and sugar.
- Arrange baking powder in flour and add oil in the center.
- Begin to knead.
- Dissolve saffron in the water.
- Add water and knead the dough
- Make the folds to 4 (take the edges of the dough and pull them toward the center) reforming the ball.
- Turn the dough and let rise in a warm place.
- I kneaded at 8.00 a.m. in the morning and I did it rise up to 5.30 p.m.
- Give the desired shape.
- Brush the surface with oil and sprinkle with sesame seeds.
- Let rise another hour.
- Bake at 215 ° C the first 20 minutes and then another 20 minutes down to 180 ° C.
- Keep it in the oven always a bowl of water.
Recipe by donna e casa ricette at https://ricette.donnaecasa.it/saffron-bread-with-licola/
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