Product used: Baker Mix Quantity: 12 pieces Preparation time: 15 minutes Proofing:70 minutes @ 30°C @ 70/80% R.H. Baking:14 minutes @ 210°C in a fan oven with initial steam Level:Easy
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Combine all dry ingredients in the bowl of a stand mixer and start it using the dough hook (or paddle) at medium speed. Gradually add the liquids.
From time to time, with the machine off, scrape down the sides of the bowl with a spatula, bringing the dough back to the center. Knead for 5/6 minutes until a smooth and homogeneous mixture is obtained.
Transfer the dough to a work surface, briefly knead it with your hands, and form a loaf, using rice starch for dusting. Divide the loaf into 12 pieces and work each piece with the palms of your hands until you obtain the classic "ciriola" shape.
Place the rolls on a baking tray lined with parchment paper, cover the tray, and let them proof.
Before baking, score the surface of the bread with a very sharp knife, then bake as indicated in the recipe, adjusting time and temperature if you have chosen different shapes or sizes.
Remove the rolls from the oven and let them cool on a rack. Consume within three days, storing them in a tightly sealed airtight container at room temperature. Alternatively, freeze for up to 30 days from the production date.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
Ciriola is a traditional bread from the Lazio region and is officially recognized as a Traditional Agri-food Product (PAT) by the Ministry of Agriculture. In the past, it was a true icon of Roman cuisine, before being surpassed by the famous rosetta (or michetta) and other types of modern bread rolls.
There are two fascinating hypotheses regarding its etymology. The first associates the shape of the bread with that of a small, young eel, once common in the Tiber River, called "ciriola." The second hypothesis refers to the Latin term cereŏlus, which indicates the typical color of beeswax, thus recalling the characteristic amber hue of this loaf.
Fresh baker's yeast can be replaced with 1/3 of its weight in dried baker's yeast; meaning for 15g, 5g would be used.
Create steam in the oven chamber by spraying some water on the sides of the oven using a spray bottle. Alternatively, place a shallow bowl at the bottom of the oven and pour boiling water into it just before baking.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
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