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This is a simple recipe to make Rolling Bread, everyone can make this at home. It’s a common bread sold in Sicily that is soft inside and crustry outside thanks to the blend of flours with durum.
Theory:
80% Bread Flour (type 0 or 00 with at least 12g proteins)
20% Fine Semolina Flour (semola rimacinata)
60% Hydration
0.7% Dry Yeast or 1.5% Fresh Yeast
2% Salt
3% Olive Oil
A lot of LOVE
Dough balls 150g
Trays with baking paper
Recipe:
800g Bread Flour (type 0 or 00 with at least 12g proteins)
200g Fine Semolina Flour (semola rimacinata)
600g Hydration
7g Dry Yeast or 15g Fresh Yeast
20g Salt
30g Olive Oil
A lot of LOVE
Procedure
- Mixing / Kneading
- Puntata until it double in size
- Staglio
- Preshaping
- Shaping
- Appretto until it double in size
Cook in preheated convenction oven at 240 ℃ for 10 minutes with steam then 10 minutes without steam and eventually some extra minutes with the door of the oven a bit opened using a wooden spoon until it reaches the colour desired.
When ready remove from the tray and put in cooling rack.