RUSKS
Leavened dough
600 gr. d wheat flour type 2
300 gr. sourdough
100 gr. of milk
100 gr. of water
70 gr. extra virgin olive oil
1 tablespoon brown sugar
10 gr. of salt
Gently heat the milk and dissolve the dough and then add 100g. flour and work 10 minutes.
Put the dough in a planetary, add more flour, sugar, salt , pour the water flush and oil.
Knead at least 10 mnuti then take the dough, still work it on a board and then
put in a mold by plumcake lined with parchment paper.
Let rise, and when the volume of the dough has doubled, bake in preheated oven at 180 degrees for about 35 minutes.
Let cool well and then cut into thin slices and put them in a bakig sheet and bake again at 180 ° C for 15 minutes :turn the risks to make thm toast on both sides.
Store in an aluminum box; They are kept for at least a week
Associazione Culturale Percorsi con gusto Via Casventino, 4 05029 - San Gemini (TR) Cell. (+39) 334.7769989 - info@percorsicongusto.com