Sicilian Mafalda
Makes 3 small loaves
Biga
Bread flour - 150 g.
Water - 70 g.
Yeast - 2 g.
Mix well, ferment for 16-20hrs.
Final dough
Mix the biga with the rest of ingredients and knead for 8 min.
Set aside for 20 min.
Divide the dough into 3 equal parts, shape into balls and let rest for 10 min. On a slightly oiled surface roll each ball into a string, then flatten it with rolling pin and fold together like an envelop. Let rest for 10 min. Repeat three or four times.
Pat with wet towel and dip in sesame seed
| 3 loaves, g | Baker’s % | |
| Flour (bread flour 150g, semolina 450g) | 600 | 100% |
| Water | 350 | 62.5% |
| Salt | 11 | 1.8% |
| Yeast | 7 | 1.2% |
| Malt | 10 | 1.7 |
| Total | 978 | 163% |
Biga
Bread flour - 150 g.
Water - 70 g.
Yeast - 2 g.
Mix well, ferment for 16-20hrs.
Final dough
Mix the biga with the rest of ingredients and knead for 8 min.
Set aside for 20 min.
Divide the dough into 3 equal parts, shape into balls and let rest for 10 min. On a slightly oiled surface roll each ball into a string, then flatten it with rolling pin and fold together like an envelop. Let rest for 10 min. Repeat three or four times.
shaping
Shape into long string, arrange the string in zigzag with tail on its top lengthwise.Pat with wet towel and dip in sesame seed
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