Today I made Friselle, I have to be honest, I was disappointed with the result. But not because of the taste or anything, actually they were delicious. But during baking, the classic hole in the center of the friselle closed up. It’s my fault, because before baking, I should have widened the hole with my fingers. I consoled myself a bit seeing that, on the web, there are many versions, even without a hole in the center. But oh well, I will make them again as soon as possible. Do not make my mistake, please, before baking, widen the hole in the center with your fingers.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz sourdough starter
- 2 1/2 cups semolina flour from durum wheat
- 1 2/3 cups all-purpose flour
- 2 tsps salt
- 2 tbsps extra virgin olive oil
Tools
- Bowl
- Baking pan
- Stand mixer
Steps
Dissolve the sourdough starter in water.
Add the flours and start kneading.
Add the salt and oil, continue kneading and let it rest for about 30 minutes.
After resting, knead again by hand and let rise until it doubles in size.
Transfer the dough to the work surface and divide it into pieces of about 3.5 oz each, forming balls.
Make a hole in the center of the balls and form rings that will rise on the tray for about an hour.
Bake the rings for about 30 minutes at 392°F (before baking, widen the hole in the center of the rings again, otherwise, during baking, it will close like mine did).
After the time has passed, cut the rings in half to form the friselle, which will be toasted in the oven at 392°F for about 15 minutes.
Dissolve the sourdough starter in water.
Add the oil, flour, semolina, and salt and knead until it detaches from the sides.
Transfer to a bowl and let it rise until it doubles, then proceed as described earlier.
Once cooled, fill them with whatever you like best.
