Per 20 panini:
400 g di farina 0
100 g di farina di orzo integrale *
25 g di lievito di birra **
1 cucchiaino di zucchero ***
250 g di birra chiara e leggera tiepida
50 g di burro a dadini ****
10 g di sale
1 uovo sbattuto
fior di sale/cumino
Per la soluzione di bicarbonato:
500 g di acqua
4 cucchiaini di bicarbonato di sodio
1 cucchiaino di sale
* non avevo la farina di orzo e allora ho macinato nel Bimby a velocità Turbo un etto di orzo in chicchi
** una bustina di lievito secco Vitavegan
*** un cucchiaino di sciroppo di riso
**** un paio di cucchiai di olio extravergine
I already posted about a slim pizza with beer in the dough a couple of years ago for BBD#33, this drink is a good help in fermentation, making the dough softer and more fragrant., that pizza was really super and hase become the favorite recipe of a dear friend of mine from Naples, the famous pizza land :-).
For 20 buns:
400 g flour
100 g whole barley flour *
25 g fresh yeast or a bag of dried one
1 teaspoon sugar
250 g lukewarm light beer
50 g butter, diced
10 g salt
1 beaten egg
fleur de sel/cumin seeds
For the solution of bicarbonate:
500 g water
4 teaspoons baking soda
1 teaspoon salt
* I did not have barley flour so I ground in the Thermomix at maximum speed barley grains
- Pour the flour in the bowl of your kneader and make a well in the center. Dissolve yeast and sugar in the beer and pour the mixture into the well. Let rise for 15 minutes. Spread salt along the edges of the flour, add the diced butter and knead for 10 minutes until smooth and homogeneous. Shape into a ball and place in a greased bowl, cover and leave to rise in a warm place until doubled.
- If using dry yeast, combine with the flours and start kneading adding beer, butter and finally salt. Work for 10 minutes until smooth and homogeneous.
- Put water to boil with baking soda and salt.
- Transfer the dough on lightly floured work surface and cut into 20 equal pieces. Shape each into your favorite bun (round, oval) and dip in bicarbonate solution, then place on baking tray lined with parchment paper.
- Brush the buns with beaten egg and sprinkle with fleur de sel and/or cumin. Make incisions on the buns with a razor blade or a sharp knife and leave to rise 20/30 minutes.
- Bake in a convection oven at 180° for 18 minutes.