Every time I make the refreshment of my precious sourdough I find myself aching at the thought of trashing the part that I will ... +
And last night, after seeing how well it now rises, just felt I did not have to make a ugly end to those 80 grams of pasta fragrant!
And here I am ready and unafraid to try to slow rising macrodolcetti:)
little buttons SWEET HONEY AND MALT
Ingredients: 340g flour 1-
-80g-70g pasta father
water
-50g malt miles
-50g acacia honey
-1 and a half tablespoons of sunflower oil
-1 pinch of salt Method:
As we warm up for a few seconds all the liquid ingredients for a classic mountain with the flour and we will add them gradually to the center by turning with a fork. As soon as we see that we can begin to knead hand adding the mass of dough. We work all right, how to work the bread for about ten minutes or until the mixture is soft and smooth.
Riponiamolo in a covered bowl overnight (10 hours)
After this time we will see that our dough is doubled in volume, the collected and flatten with a rolling pin, leaving a height of 3-4 mm and pled + with the form that we like placing the shapes on a baking sheet covered with parchment paper very distant (1 cm required)
dissolves some of acacia honey and sprinkle with a teaspoon on the forms. I decorate for a while there I dropped some sunflower seeds)
Put the pan in the oven and leave to rise for another 9 hours. When the time you turn the oven temperature to 200 °, leaving the pan inside.
The sweets will be ready when they reach a light brown hue.
Now's the time to make them cool and you can enjoy not only smell that will spring into your kitchen:)
