Panini tutta semola con Li co li (pasta madre liquida) 
All-Semolina Rolls with Liquid Sourdough Starter
The smell of fresh, warm bread is incomparable. When I bake it, the house fills with the harmony of a bakery, bringing joy and anticipation for new life, because bread is life.
All-Semolina Rolls with Liquid Sourdough Starter
The smell of fresh, warm bread is incomparable. When I bake it, the house fills with the harmony of a bakery, bringing joy and anticipation for new life, because bread is life.
Cooking Instructions
- 1
Pour the semolina and 1 2/3 cups (400 ml) of water into a stand mixer, knead for 3 minutes, cover with plastic wrap, and let rest for 1 1/2 hours.
- 2
After the time has passed, restart the stand mixer with the initial dough, add the liquid sourdough starter, and while kneading, add the malt. Continue kneading until absorbed.
- 3
Add the 12 grams of salt and the remaining 1/4 cup (60 ml) of water, continue kneading until the dough is smooth and elastic. Remove the dough, place it in a bowl, perform a set of three folds, and let rest for 30 minutes.
- 4
Every 30 minutes, repeat the folds. Do this three times. Finally, take the dough, place it on the work surface, stretch it with your hands to form a rectangle, then fold it like a book to form a loaf. Shape it into a ball, place it in a floured bowl, cover, and refrigerate for 12 hours.
- 5
In the morning, take out the dough, place it on the work surface, gently press it with your hands, cut it into pieces to form rolls, place them on a baking sheet with parchment paper, cover, and let rise for 1 hour.
- 6
Preheat the oven to the highest setting. Before baking, make cuts on the rolls with a razor blade or knife. Bake at 390°F (200°C) for 20-25 minutes. Place a small pan of water at the bottom of the oven to create steam for the bread.
- 7
Everyone knows their own oven for baking.
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