Source: blog.giallozafferano.it

Presentation

A nutritious recipe, consisting of a baked product prepared with flour, brewer’s yeast, lycolì, extra virgin olive oil, kefir

Ingredients

Yeasted Dough with Baker’s Yeast

• 150 g flour (about 1¼ cups all-purpose flour)
• 80 g water (about ⅓ cup)
• ¼ cube fresh baker’s yeast (about 6 g), or 2 g dry yeast (about ½ teaspoon)

Leavened Dough with Licoli (Liquid Sourdough Starter)

• 150 g flour, type 1 or 0 (about 1¼ cups flour)
• 50 g licoli / liquid sourdough starter (about 3 tablespoons)
• 50 g water (about 3 tablespoons + 1 teaspoon)
• 5 g extra-virgin olive oil (about 1 teaspoon, optional)

Kefir Dough

• 160 g type 0 flour (about 1⅓ cups all-purpose flour)
• 120 g kefir (about ½ cup)
• A pinch of baking soda (optional)

Method

Prepare the dough:

All three doughs are prepared in a similar way

Combine the ingredients in a bowl and, after a first stir, transfer to a cutting board

All three doughs (in particular the first and third) must rest for 30 minutes, after which it is advisable, although optional, to let the loaves rest again before rolling them out.

For doughs with sourdough, wait until the leavening has been activated and for the dough to rise a little, approximately for a couple of hours.

With the doses I have indicated in the ingredients you can get 4-8 buns according to size: to obtain a medium-sized balloon bread, roll out discs of dough of about 15 cm in diameter, about 10 cm for smaller buns.

In detail:

Dough with brewer’s yeast:

Place the flour, water and crumbled brewer’s yeast (or dry yeast) in a bowl.

Knead briefly

Transfer the mixture to the pastry board and knead by hand for a few minutes until you get a well-blended dough.

Cover the dough and let it rest for half an hour.

Divide the dough into small loaves.

If desired, let them rest again, still covered, for another 15-20 minutes.

Roll out each loaf with a rolling pin to obtain discs of dough of uniform thickness and not too thin (about half a centimeter).

Flour the pastry board and rolling pin if the dough is soft.

Dough with sourdough (levain):

Place the flour, water and levain in a bowl.

Knead briefly, then transfer the mixture to the pastry board and knead by hand for a few minutes until you get a well-blended dough.

Cover the dough and let it rest for about 2 hours (or more, even 3-4 hours, using the surplus), until the leavening is triggered.

Divide the dough and let the dough balls rest again, still covered, for another 15-20-30 minutes (evaluate by eye, I know it may seem strange but using sourdough is not unusual).

Roll them out with a rolling pin to obtain discs of dough of uniform thickness and not too thin (about half a centimeter).

Flour the pastry board and the rolling pin if the dough is soft. If it sticks to the rolling pin or cutting board, the dough breaks, compromising the success of the balloon.

Kefir dough without yeast:

Place the flour and kefir in a bowl.

Stir briefly with a spoon

Add half (or even just the tip of a) teaspoon of baking soda.

Transfer the mixture to the pastry board and knead by hand until you get a well-blended dough.

Cover the dough and let it rest for half an hour.

Divide the dough and let the dough balls rest again, still covered, for another 15-20 minutes.

Roll them out with a rolling pin to obtain discs of dough of uniform thickness and not too thin (about half a centimeter).

Flour the pastry board and rolling pin if the dough is soft.

Cooking in a pan:

A non-stick pan or one for cooking piada is fine for cooking.

Heat the pan and place 3-4 discs of dough if small, or only one if large.

After about a minute the dough will begin to swell.

Wait until the balloon is fully formed, then turn each sandwich gently with a spatula.

Baking in the oven:

For baking in the oven the time is about 5 minutes at 200-220 ° C.

Several sandwiches can be baked in a single batch

Allergens

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Kefir: milk allergens

Licolì: contains cereal flours included among the allergens in EU Regulation 1169/2011

Brewer’s yeast: does not contain allergens

Extra virgin olive oil: unusual allergy; intolerance not described

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Kefir useful for liver function for the supply of probiotics also useful for the immune system. The presence of tryptophan helps to counteract depression.

Licolì: improves metabolism and helps strengthen the immune system

Brewer’s yeast: improves metabolism and helps strengthen the immune system

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Safety / Intended use

Can also be administered in case of:

• Anorexia – Weight Loss
• Nausea and vomiting
• Constipation

Not to be administered to individuals suffering from:

• Mucositis – Lesions of the oral cavity
• Xerostomia (dry mouth)
• Dysphagia (problems chewing and swallowing)