Cottura:
Tired of the same pizza or flatbread. Try these scones, they are perfect for a snack or appetizer.
Ingredients for 6 servings
- 425 g Nutridea Type 1, Molini Spigadoro (wheat flour type 1)
- 25 g Molini Spigadoro sativa hemp flour
- 100g li.co.li (refreshed and active)
- 300 g water
- 100 g Greek olives
- thyme to taste.
- 15g salt (10 g for the dough + 5 g for the emulsion)
- 30 g extra virgin olive oil (20 g for the dough + 10 g for the emulsion)
Proceedings
h. 22.00: Mix the flours with the sourdough starter and 250 g of water.
Let stand for 30 minutes covered with a tea towel, and only after autolysis add the salt dissolved in the remaining water and oil.
Knead by making 3 rounds of tight folds 15 minutes apart, turn out onto oiled pastry board and wrap the dough, i.e., twirl it by working only with the notch, until you have a smooth, tight ball.
Place in an oiled bowl and let rise at room temperature until the next morning, about 10 hours rising time.
h. 8.00: Turn the dough out onto a pastry board floured with semolina, flatten slightly, and use a 10-cm pastry cutter to form scones.
Tap with your fingers to spread the dough slightly and garnish with the olives and thyme.
Spread with a brush the emulsion made with the salt, water and exravergine oil ( the water and oil in equal amounts) and let it double.
Bake in a preheated oven at 200°C and bake for 15 minutes. (If necessary, extend the baking time by another 5 minutes at 180°C.)
Bake and allow to cool.
Thanks to Manuela from With Hands in Dough
