Little Turtles - It's Always Noon 04/07/2022
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https://www.raiplay.it/programmi/esem... - Fulvio Marino prepares a bread that is loved throughout the country, simple to prepare. In detail, Fulvio prepares the tartarughine. Ingredients: 1 kg flour 0, 500 g water, 10 g brewer's yeast, 20 g salt, 30 g extra virgin olive oil, oil for brushing Procedure: In a bowl, or in a planetary mixer, we put the flour, the crumbled fresh brewer's yeast and most of the water. Mix with a spoon and, once the dough has formed, add the salt and the remaining water. Knead for a few minutes, finally add the oil and work until it is absorbed. Cover and let it rise for 2 hours at room temperature: after half an hour, however, we fold the dough over itself a few times, helping ourselves with a rolling pin. Divide the dough into loaves of about 100 g, flatten them and fold them over themselves, giving them the shape of a smooth sphere. Place them on a baking tray lined with a generously floured cloth, turning the folds upwards (before turning them over, if we have the appropriate tool, we 'stamp' them). Cover and let rise for another hour. Turn the risen loaves over and place them on a baking tray. With a razor blade or a sharp knife, draw the typical grid of these rolls. Bake in a hot, static oven at 250° for 18 minutes, but first spray a little water in the oven.
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