Ideal for coffee breaks


Esta publicación está disponible en: Spanish

  • 1 kg. Wheat flour
  • 1 kg. Corn flour
  • 18 gr. Iodine salt
  • 200 gr. Sourdough
  • 1.2 liters water
  • s/c fresh yeast
  1. The previous day will make a dough with 50% of water and wheat flour, which add a pinch of fresh yeast and let stand in refrigerator at 5/6 ° C
  2. Knead all the ingredients until get soft dough with high-medium elasticity.
  3. With the help of a roller or if not a bottle, laminate the dough obtained over a table with a little bit of flour to avoid sticking on it.
  4. Cut small pieces of bread that we are placing on a baking tray.
  5. We leave to ferment until doubled approximately in volume and bake.
  6. Oven at 180ºC soft for about 8/10 minutes.
“Gourmetinis” can be made from different cereals. Instead corn flour we can use rye flour dark, soy flour and so on. Thereby we can make a nice assortment of mini tasting bagels looking good on the table snack.