Hard wheat freselle recipe easy and really simple, for everyone. To tell you the truth, I don’t exactly remember the moment I ate the first fresella! I seriously believe that it has always been there, there’s no precise day. I love freselle not only in the summer with tomatoes for panzanella but all year round also as bread to accompany various main courses.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 197.53 (Kcal)
- Carbohydrates 33.22 (g) of which sugars 1.47 (g)
- Proteins 6.57 (g)
- Fat 4.39 (g) of which saturated 0.44 (g)of which unsaturated 0.00 (g)
- Fibers 3.67 (g)
- Sodium 431.28 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 19.4 oz hard wheat flour
- 1.48 cups water
- 2.8 tbsp extra virgin olive oil
- 2.4 tsp salt
- 110 g sourdough
Tools
- Stand Mixer
- Bowl
- Baking Tray
- Parchment Paper
Preparation
In the stand mixer, I place the flour while I dissolve the sourdough in 100 g of the total water. I start adding the water, the oil, and as always, the salt last.
Let the dough rest on the work surface for thirty minutes, then start folding it, repeating three times at half-hour intervals, finally let the dough rest until it doubles in volume, which will take a couple of hours.
I divided the leavened dough into 100-gram portions. I formed a cylinder and immediately rolled it onto itself and closed it into a circle.
Here they are, ready, the hard wheat freselle
After letting the freselle rest for 30 minutes, I turned on the oven at 410°F and baked them for 20 minutes.
Being very careful with my hands, as soon as I removed the freselle from the oven while still hot, I split them in half horizontally and put them back in the oven still at 410°F for another 20 minutes.
Here are the hard wheat freselle ready.
