- 540g of water
- 1 tsp salt
- 870 g flour T55 or T60 bio
- 1 tsp of dry bakery yeast
At the end of the program dough, let rise 20 minutes in trouble.
Pour the dough on a flat floured surface, cut into 4 equal parts.
Fold 3 or 4 times the dough and make 4 rolls by tapering the ends.
Place them in the gutters.
The make up 20 minutes under a cloth by the time the oven is heating.
Slit top. Bake in preheated oven (250 °) by throwing a glass of water on the floor to create steam.
Close the oven immediately.
After 25-30 minutes, when the sticks are golden, remove from oven.
Miammm!
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