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Recipe By Jaxters

Ref: 867
Heading: Bread & Baking
Cuisine: Italian
Food Type: Vegan
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   500 g  Strong bread flour
   260 ml  Water @40C
   30 ml  Olive oil
   7 g  Dry yeast
   1/2 tsp  Salt


  Step 1
First make the starter by placing warm (40°C) in a jug, add yeast & 2 tbsp of the flour mix well then set aside in a warm place to go frothy.
  Step 2
Place the flour & salt in a food mixer with a dough hook or in a bowl if kneading by hand, add starter & oil & mix well into a dough, knead the dough well for at least 15 mins until springy.
  Step 3
For best results place dough in a oiled bowl covered with cling film with a small hole in, then & put in the fridge for 24 to 48 hours to mature, you will need to knock back a couple of times before it chills, if you have not got the time then just allow the dough to double in size.
  Step 4
Tip out dough on to a floured worktop, knead to knock back, then cut in half into (400g pieces), then roll out into rectangles 40cm long & 20cm wide, then fold long edge into the centre then fold the other over to the other side, turn over & cut strip in half then both halves in half again to form 4 rolls, do the same for the other half, then cut a slit in the top.
  Step 5
Pre-heat oven to 200°C fan with a baking tin filled 1/3rd of hot water at the bottom of the oven.
  Step 6
Place rolls onto a baking sheet/s lined with parchment/greaseproof paper giving 5cm space for expansion , then cover with oiled cling film & all to double in side for an hour or so.
  Step 7
Bake rolls until golden brown which should take about 15 minutes.

Suggestion & Tips

Will last a couple of days in an air tight container or freeze, best eaten just warm.
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