Ingredients (for 18 friselle)
For the pre-dough
50 g of Soft wheat flour type 0 type Manitoba
50 g of water at room temperature
10 g of brewer's yeast (4 grams if you prefer longer rising times)
 
For the friselle
300 g of Soft wheat flour type 0 type Manitoba
350 g of Wholemeal soft wheat flour
50 g of water at room temperature
3 tablespoons of extra virgin olive oil
5 g of fine salt
 
Directions
First, pour the water into a bowl in which you will dissolve the brewer's yeast. Pour the flour into a separate bowl add the mixture of water and yeast and mix with a fork. When the consistency is smooth, cover the pre-dough with cling film and let it rise for about 1 hour at room temperature (or until it has doubled in volume).
Separately, mix the two flours, add the water a little at a time and start kneading. Finally, add the pre-dough, the oil and the salt and knead well until a homogeneous mixture is obtained.
At this point, move the mixture on the worktop and work it until you get a smooth consistency: form a sphere, put it in a bowl greased with oil, cover with cling film and let it rise for 1 hour at room temperature (or until doubled).
After the leavening period, transfer the dough back to the work surface and, being careful not to work it too much, form a loaf and then divide it into 8 or 10 pieces from which to obtain some 30 cm long loaves.
Form a circle with each loaf, moisten the joint and press lightly so as to close the two ends: place the donuts on a baking sheet covered with parchment paper, making sure to space them well and let them rise for 20/30 minutes.
Once the second leavening is completed, cook them for 20 minutes at 220°, then let them cool on a wire rack and lower the oven temperature to 170°. When the friselle have cooled, cut them in half horizontally, arrange them again on the pan and cook for another 40 minutes. After the necessary time, lower the oven temperature to 160 ° and cook for another 40 minutes, until they become crispy.
Once cooled, serve them lightly wet with water and then season them as you prefer.



In cooperation with Vaniglia Cooking