Ligurian booklets are a typical regional bread, very soft and highly demanded, so much so that local bakeries are always well stocked with them.
I made them in very little time, even with the amount of fresh yeast used, but you can reduce the amount of yeast and extend the rising time if you wish.
As you can see, they are not even all the same size, but sometimes when I make small bread, I intentionally do not make them all the same size.
Anyway, with this dough, you will get 10 booklets, which will be very useful to fill for a work lunch or to serve at the table to accompany the meal.
Just follow my recipe and try how good they are!!!
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my Facebook page in your name.
Approx 193 Kcal per booklet
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients to make Ligurian Booklets
- 1 cup lukewarm water
- 2 1/2 cups all-purpose flour
- 1 1/2 cups Manitoba flour
- 1/2 oz fresh yeast
- 1 1/2 tbsp lard or butter
- 1 tsp barley malt or sugar
- 2 tsp salt
- 1 Baking tray baking tray
Preparation of Ligurian Booklets
We can make the dough by hand or with a stand mixer, the result will be the same, it will just take a little more elbow grease.
I used the stand mixer by putting lukewarm water in the container, the fresh yeast and letting it dissolve for a couple of minutes, then add the Manitoba flour and mix for a couple of minutes.
Subsequently add the lard, barley malt, salt, and all-purpose flour, mixing for a few minutes until a well-blended dough is obtained.
Place the obtained dough to rise for at least 1 hour in the turned-off oven with the light on.
Once the dough has doubled, pour it onto a work surface, obtain a ball again and divide it into 2 equal parts.
Create two rectangular loaves about 12 inches long, flatten them a little and with a small circumference rolling pin or a stick create a well-defined groove in the center of the loaves horizontally.
Now cut pieces of dough as in the photo about 4 fingers wide
line a baking sheet with parchment paper, place the pieces of dough on it and leave them to rise again for about an hour.
Bake the rolls in a preheated oven at 428°F for 10-12 minutes checking the cooking… they should be golden on the surface.
