Cooking description:
Roman buns "CiriolRomana", despite their ancient history, are still very popular pastries. Cooked with sourdough, they do not lose their freshness, but on the contrary, their taste improves. It is very easy to prepare them, if you follow a step-by-step recipe, it is more difficult to wait for them from the stove when such a scent spreads around the house.
Purpose: For an afternoon snack
Main Ingredient: Flour
Dish: Baking / Buns
Cuisine geography: Italian / European
Ingredients:
- Flour - 370 grams (35 grams - in a dough, 335 grams - in a dough)
- Water - 200 Milliliters (16 ml. - in a dough, 182 ml. - in a dough)
- Wheat sourdough - 16 Grams (I have Levito Madre sourdough)
- Yeast - 1/4 Teaspoon (quick)
- Honey - 8 Grams
- Salt - 6 Grams
Servings: 6
How to make Roman Chirioli Buns
Prepare your ingredients.
First, prepare the dough, for this mix 35 grams of flour, 16 grams of water, 16 grams of sourdough.
Mix the ingredients for the dough. It takes 8-12 hours for the dough to "come up". I have a strong Levito Madre leaven, so I put it in a warm place for 2 hours.
The finished dough looks fluffy, porous, there are "bubbles" and "strings" of dough.
Pour water (184 ml.) Into a container for kneading dough, add dough, salt and honey.
Mix contents thoroughly until emulsified.
Pour dry yeast into sifted flour, mix. A minimum amount of yeast is necessary so that the dough rises quickly and does not acquire a sour taste.
Pour the flour and yeast mixture into a kneading bowl, knead the dough on medium mixer speed for 5-7 minutes.
Grease a bowl for proving the dough with a drop of vegetable oil, put the rounded dough in a ball, leave at room temperature to ferment for 2 hours.
Check the readiness of the dough by pressing your finger on it, if the dent left does not straighten, then you can mold the buns.
Divide the dough into 6 equal portions. Roll into the ball and cover with foil to prevent chapping when working with it.
Make a tortilla out of the dough, with the base of your hand punch into the center of the tortilla.
Grip the top of the cake with your fingers and, with a movement towards you, simultaneously grabbing the lower edge of the cake, roll it up, stretching the edges to the sides. To make a "mouth" in the center.
Lay out the blanks on a thick cloth, which must first be rubbed with flour. Lay with the seam down. Leave to proof for 60-70 minutes.
After proofing, future buns look like this.
Place the pieces on a baking sheet, seam up. Preheat oven to 240-250 degrees. Place a baking sheet or pan on the bottom of the oven, add ice or water to create steam. Bake for 20-25 minutes, of which the first 10 minutes with steam.
While the buns were being baked, the incredible aroma of fresh bread spread throughout the house. And here they are, the long-awaited "Roman Chirioli", beautiful, fragrant, crunchy!
Chef's advice:
Cook a double portion at once because it tastes great!