Buns Biga servolana

[Biga]

Buns Biga servolana

Category: Yeast bread

Ingredients
Wheat flour of the highest grade (100 * g \ 150 ** g)	250 g
Fresh pressed yeast *)	1 g
Water (50 ml * \ 90 ml **)	140 ml
Salt **)	1 tsp
Pork fat **)	1 tbsp. l.

Cooking method

• Biga *):
  
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• 100 g flour
  
• 50 ml of water,
  
• 1 g fresh yeast.
  
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• Dissolve yeast in warm water, mix with flour and knead the dough.
  
• Roll the dough into a ball. Put in a greased dish, make a cross-shaped incision, cover with foil and put the big bag up on 8- 10 hours in a warm place (22-24 ° C)
  
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• DOUGH **) :
  
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• 150 g bread flour (with high % protein),
  
• 90 ml of water,
  
• 1 h. l. salt,
  
• 1 Art. l. pork fat.
  
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• Divide the raised biga into small pieces,
  
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• add water and, in parts, sifting flour, knead the dough, adding salt and melted pork fat at the end of the batch.
  
• Knead the dough thoroughly,
  
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• then roll into a ball, make a cross-shaped incision, put in a greased dish, cover with foil and put to raise in a warm place on 3- 4 hours, until the dough is doubled.
  
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• Place the raised dough on a floured work surface and divide into an even number of equal weight pieces.
  
• I decided to divide the whole recipe dough into 10 parts to bake 5 buns.
  
• The consistency of the dough turns out to be quite dense, but not steep:
  
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• Roll up every bite dough into a small oval.
  
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• Place the buns on a baking sheet, joining them tightly 2 pieces to each other.
  
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• Flour,
  
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• cover with a napkin and let rise for 30 minutes.
  
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• On each pair of buns, make a transverse cut 1.5 cm deep.
  
• The incisions must be made before baking. The depth of the cuts depends on the size of the buns, but in any case, the cuts should be deep enough.
  
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• Bake buns in a preheated oven until 230 ° C for 15 minutes until golden brown.
  
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• Cool on a wire rack:
  
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• This bread is typical of the region Friuli-Venezia Giulia in Italy, namely for a small town Servo.
  
• The history of this bread goes back more than one century. The first records of baking this bread date back to the 17th century.
  
• Women who were called pangole, baked this bread at home, and then took it out for sale on the streets and squares of the city.
  
• This continued until the middle of the 20th century, when, with the tightening of hygiene standards, it was necessary to abandon this long tradition. There are 6 different traditional forms of this bread.
  
• One of these, the most common, is a two-piece bun shape with a notch in the middle.
  
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• Incision:
  
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• Fracture and cut:
  
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• Tips and criticism for baking these buns are WELCOME.
  
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• Enjoy your tea!
  

The dish is designed for

five double buns

Cooking program:

oven

National cuisine

italian

Note

The source from which I peeped information:


🔗

Good buns!
Does pork fat mean lard?

[lana7386]

Good buns!
Does pork fat mean lard?

lana7386!
Yes. And only he!

What cute buns and crust. I will definitely do it! I'll buy only pork fat. Bookmarked.

[I will buy only pork fat]

What cute buns and crust. I will definitely do it! I will buy only pork fat...

Lёka! It's easier to cook pork fat at home - buy lard and melt it in a frying pan ...
So you yourself, for sure, relieve yourself of doubts about the quality of the purchased pork fat (lard).

[AXIOMA]

AXIOMA,
I've been looking at this recipe for a long time. But I'm thinking - how can I measure 1g of fresh yeast - it won't work with my scales

I solved this problem by putting it on the scales small. a saucer and on it already a piece of yeast for example 3g, and then I divide these 3g by eye into 3 pieces, otherwise my scales are 1g. well, they don't want to show

[Antonovka]

Antonovka, nut! Thank you very much for your attention to the recipe!

I am the happy owner of such a measuring spoon - volume in 1 ml:



The balance shows the weight of fresh yeast = 1 d. Checked more than once!: yes:

But, so that there is no doubt about the weight, I do this.

I turn on and tare the scales, on "0".
I place a saucer with a disposable small plastic cup on top of the glass platform.
The scale will display a certain number, say 135 d. The weight options for this cargo can be from 135,1 before 135,9 grams.
To eliminate the 90% error to a minimum, Caution I pour fine salt of the "Extra" type into a GLASS until the reading changes 136 d. Then I do the same, carefully adding yeast to the SAUER until the figure changes to 137 g.
It seems to have weighed 1 gram of fresh yeast. Who is against?
There may be other options.

[nut]

nut,
Irin,
I also do this - but my scales are already very old and for them, what is 1 g, what is 3, etc.

AXIOMA,
and I also have a spoon in 1ml We will pick raw yeast