JOSELITO AIR-BAGUETTE

Ferrán Adriá

JOSELITO AIR-BAGUETTE

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320 g strong flour


10 g fresh compressed yeast


190 g milk


4 g salt


15 g starter dough (if available)


Joselito Iberian ham


Joselito oil 

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1. Put all the ingredients in a mixer, except the salt.


2. Mix for 9 minutes at medium speed. Add the salt and mix a further 2 minutes.


3. Kneed by hand for 1 minute and store in a tightly covered bowl in the fridge. Leave to ferment for 4 hours.


4. Run the dough through a rolling machine at maximum thickness.


5. Let rest for approximately 1 minute, covered with a damp cloth.


6. Run the dough through a rolling machine 2 more times, this time at a thickness of 0.5 cm.


7. Cut into oval shapes, 25 cm long by 3 cm wide.


8. Bake in a 240ºC oven for 2 minutes. Turn over and cook for a further minute until the dough is well risen and browned.


9. Remove from the oven, cool and store in a tightly sealed container in a cool, dry place.


10. Coat lightly with Joselito oil or a little extra virgin olive oil.


11. Place 3 slices of ham in the middle of the bread, so that the ham is slightly rolled up.

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