In these days of bread ... I'm doing some 'experiments.
This time I made the sandwiches very fragrant, ideal to accompany the smoked salmon.
Ingredients: 500 gr flour
00 170 g greek yoghurt
about 180 grams of water 12.5 grams of fresh yeast
1 ½ teaspoon salt 1 teaspoon malt
zest lemon bio
a bunches of fennel
Dissolve yeast in a little 'warm water with a teaspoon of malt.
Put the flour dough (you can knead by hand without problems), add the yogurt and begin to knead with the hook.
Add water with yeast and gradually the rest of the water.
When the mixture starts to form add the salt, lemon zest and fennel fragmented.
Knead for 10-15 minutes.
Let rise in warm place until doubled.
form rolls of about 95 grams, double-cut on top and let rest for about half an hour.
Bake at 220 degrees for 18 minutes.
Cool on a wire rack.
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