PANINETTI SOFFICI E CROCCANTI AD ALTA IDRATAZIONE

500 g all-purpose flour 400 ml water at room temperature 1 teaspoon sugar or honey 20 ml olive oil or seed oil 150 g sourdough starter, refreshed and doubled in volume, or 12 g fresh brewer's yeast, or 7 g dry brewer's yeast 12 g fine salt #rolls #flavor #baking #soft #crunchy #naturallyleavened #leavened #sourdough #sourdough #salento #puglia #pugliese #whiteart #bakedproducts #fragrance #antiquity #tizianamaniinpasta #aperitif #special #dough #flours #passion #food #foodpom #foodblogger #viral #videorecipes #digestible #streetfood 500 g all-purpose flour 400 ml water at room temperature 1 teaspoon sugar or honey 20 ml olive oil or seed oil 150 g sourdough starter, refreshed and doubled in volume size, or 12 g fresh brewer's yeast, or 7 g dry brewer's yeast 12 g fine salt 500 g of all-use flours 400 ml of water at room temperature 1 cuillère with coffee or honey 20 ml of olive oil or pépin oil 150 g of lever, cool and double volume, or 12 g of fresh beer, or 7 g of dry beer 12 g of fine sel 500 g of trigo harina 400 ml of water at room temperature 1 spoonful of blue or honey 20 ml of olive oil or seeds 150 g of mother mass, chilled and with double volume, or 12 g of fresh cerveza levadura, or 7 g of dry cerveza levadura 12 g of fine salt 500 g Mehl (Type 405) 400 ml Wasser (Zimmertemperatur) 1 TL Zucker oder Honig 20 ml Olivenöl or Pflanzenöl 150 g Sauerteigstarter (aufgefrischt und verdoppelt) or 12 g fresh Bierhefe or 7 g Trockenhefe 12 g fine Salz