Today Zanzana has baked some bread with extra-virgin olive oil. This reminds her when she was studying at university and working in a rotisserie on afternoons and weekends. She was preparing bread with L., the owner, on Sundays, in the early morning, as the store was not receiving bread on that day as during the week. To be honest, L. was making bread and Zanzana was helping, but she has probably understood some basics and anyway found the whole process quite fascinating.
She has prepared this kind of bread also for Christmas lunch, when her family visited her. The result was quite good, even if Zanzana normally prefers to bake more rustic, crispy kinds of bread, as you can read here, while this is a soft one.
She got her inspiration here; this is the recipe she has used today:
1 Kg Flour, divided as follows: 50% Manitoba or “0” Flour, 40% “00” Flour, 10% wholemeal Flour;
200 gr. sourdough (this was quite strong and ready for making bread, as Zanzana used it a lot in the last days, otherwise you have to refresh it the day before);
Water as much as needed, 2 cups more or less;
100 gr. Extra Virgin Olive Oil;
1 teaspoon of honey;
1 teaspoon of salt.
Melt the sourdough in warm water, add honey and flour, add salt, knead everything for 15 minutes, adding water until an elastic dough is done. Let the dough grow for 15 hours, knead again and give bread the shape you prefer. As you can see, small rounded panini or “maggiolini”, long rolled panini, are the best for this type of bread. You can leave them grow for another hour, then put them in the oven at 180 degrees, after having sprinkled them with a little olive oil and flour. They can cook for 20-30 minutes, depending on your oven, but be careful as they don’t have to get out too tanned!
Happy New Year and Buon Appetito!