Preparation

• In a mixer, put the water, yeast, sugar, oil, half of the flour, and start mixing. Then gradually add the remaining flour and lastly the salt.

  If you prefer, you can also pour the flour onto a work surface, add all the ingredients, and knead by hand until you get a smooth and homogeneous dough.

  

• Take the dough and place it in a floured container, cover it with plastic wrap and then with a clean towel. Let it rest for 8/9 hours. You can prepare the dough the night before.

  

• Now remove the dough from the container and place it on a floured work surface, roll it out with a rolling pin, folding it in half and then rolling it out again, repeat the operation at least 6 or 7 times. In this way, you’ll get rid of all the air.

  

• Now roll out the dough into a rectangular shape and then roll it up on itself, forming a small cylinder.

  

• Now roll out the cylinder with a rolling pin, forming a long and narrow strip (I usually make it about a meter long, but you can also make it shorter). At this point, roll it up on itself forming a cylinder.

  

• Cover the cylinder with plastic wrap, place the rolled edges against two wooden boards (one against the wall and the other held in place with a weight), this is because the biove must develop upwards and not in width. Place a kitchen towel on top.

  

• Let it rise like this for about 3 hours. Then take the dough, place it on a baking sheet covered with parchment paper, and with the back of a long knife (or the appropriate tool for working bread), cut it in half lengthwise. Turn the dough upside down, so that the part with the cut is now facing up.

  

• Make a central cut along the entire length with a razor blade. The cut must be deep, almost reaching the middle height, otherwise, the rolls will not open. Bake at 392°F (200°C) for about 25/30 minutes on the second rack from the bottom of the oven.