The ancient grain friselle are made with Maiorca soft wheat flour and Tumminia durum wheat. These two ancient Sicilian grains are particularly flavorful and aromatic, as well as being highly digestible. Maiorca wheat flour is well-suited for making sweets, bread, and biscuits, while Tumminia is perfect for bread, giving it a rustic taste and appearance.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Hours 10 Minutes
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Maiorca flour (type 1 soft wheat)
- 1 2/3 cups Tumminia flour (type 1)
- 1 tbsp fresh yeast
- 1 1/3 cups water
- 2 tsp salt
Tools
- 1 Stand mixer
- 1 Knife
Steps
In the bowl of the stand mixer, pour the flours and add the crumbled yeast.
Start the machine with the hook attachment and gradually pour in the water.
Once the water is added, let it knead for about 7 minutes at speed 1.
Once the dough is formed, add the salt.
Let it absorb, about 2 minutes.
Stop the machine and cover the bowl with plastic wrap.
Let it rise at 75-79°F for about 2 hours or until doubled in size.
Deflate the dough and transfer it to a lightly floured work surface.
Divide into 5 pieces and shape into well-rounded rolls.
Let them rest for 10 minutes, then form into a ring shape.
Transfer to a baking tray lined with parchment paper.
Cover with a cloth and let rise until doubled at 75-79°F, about 1 hour.
Bake in a preheated static oven at 430°F for about 25 minutes.
Remove from oven and let cool slightly.
Cut in half with a knife and place back on the tray.
Toast in a convection oven at 390°F for about 20 minutes or until golden brown.
Tips
The dough can also be made by hand.
Friselle can be stored for up to 1 month in a sealed bag.
