Roman chirioli

Category: Sourdough bread
Kitchen: italian
Roman chirioli

Ingredients

Opara
wheat flour 67 gram
water 33 grams
wheat sourdough 100% moisture active 33 grams
Dough
wheat flour / grade 667 gram
dough all
honey 16 gram
salt 11 gram
fresh yeast 5 grams
water 357-367 grams

Cooking method

  • Roman chirioli
  • Dough.
  • We dilute the active leaven in water, add flour and knead.
  • We leave for 8-12 hours.
  • My leaven was ready in 5 hours.
  • This is what happens in the end Roman chirioli
  • Dough
  • Dissolve yeast in water.
  • Add honey and dissolve too.
  • Mix the dough with water.
  • Mix salt with flour.
  • Knead the dough for 12 minutes with the hook of the food processor.
  • The dough is firm enough.Roman chirioli
  • Round the dough. Leave to ferment in a greased container for 90 minutes.
  • Roman chirioliRoman chirioli Dough at the beginning and end of fermentation.
  • Get the dough. Divide into 12 equal parts.
  • Roll into balls. Cover and rest for 10-15 minutes.
  • Form buns.
  • You can see the molding here.
  • https://www.youtube.com/watch?t=97&v=RG0JOI4yH2o
  • Roman chirioli This is the shape they should get with a "mouth"
  • Roman chirioli We rub the fabric with flour, place the bun with a crack downward at a distance from each other. We support it with a fold.
  • We give a full proofing for 70-90 minutes (watch now, because it's summer) I have 70 minutes.
  • We put it on the shovel with the crack up.
  • We bake on a stone at a temperature of 250 degrees with steam for 10-15 minutes.
  • We take out, let it cool and enjoy.
  • These are they:
  • Roman chirioli
  • Roman chirioli
  • Roman chirioli
  • Enjoy homemade delicious bread!
  • Source here.

The dish is designed for

12 rolls

Time for preparing:

2.5 hours

Cooking program:

harvester, oven

Note

Delicious rolls with a very thin crust.
I took 10 grams less water than in the recipe. The flour should be very good. If you are not sure about the quality of the flour, then replace 1-2% of the total flour with gluten.
Recommend!

kubanochka

Angela, I'm choking on saliva! Is it possible so ?! What a beauty!
Kostya1988
Sadness, my hands grow with experience to do this
Bookmarked! maybe someday I'll try to do it!
celfh
Everything is just awesome: recipe, rolls, photos and smell)) Angela, rolls are amazingly good !!!!))))
ang-kay
Lena, Kostya, Tatyana, thank you very much! I tried to.
Bridge
Angela, you ... you ... I just have no words! Your pens are gold! You bake such beautiful bread! That it’s delicious, I don’t even doubt it.
V-tina
Angela, stunningly beautiful photos and an interesting recipe
Byaka zakalyaka
Well, just go crazy, already in the tabs ..... Maybe someday I'll dare to bake with sourdough, I'm afraid of it like fire. And the shape and appearance of buns is just a song, even ordinary pies do not come out the same for me ...
Masinen
What beautiful rolls !!
julia_bb
Angelahow delicious and beautiful, thank you! I hope someday I can bake such Roman rolls
Tumanchik
and a mine of such bulak nadot! Come on quickly - the tea is getting cold!
Thank you dear for making you happy! I will try to repeat after buckwheat!
eye
Angela, buns - pictures !!! the photos are very spectacular, just defiant
I do not bake with leaven, I will be lyubovatstsa!
Irgata
what beautiful
Olga VB
Very nice buns!
But I am plagued by vague doubts: there is a lot of leaven and yeast, of course, it breaks them straight. But is yeast not felt?
Anatolyevna
ang-kay, Angela is such a beautiful molding! And the cut is wonderful! Such a delicious crumb!
I will learn how to shape buns! I really liked it!
I do not promise to bake buns yet (according to the recipe). Angel you see, I use the word bye. So anything can be!
ang-kay
Bridge, V-tina, Byaka zakalyaka, Masinen, julia_bb, Tumanchik, eye, Irsha, Olga VB, AnatolyevnaThank you all for such attention to the recipe.
Quote: Olga VB
there is a lot of leaven and yeast, But is yeast not felt?
Not a lot of yeast, absolutely no smell. By the amount of flour they need, taking into account the leaven, 10 grams
Quote: Olga VB
of course they are torn apart
I got this gap from 4 times. Each time I found for myself a reason why it did not work out. So yeast isn't everything. Maybe I'm so crooked?
Quote: Anatolyevna
I use the word bye.
Soon you will get hooked on this "infection"
GruSha
Angela, what a beauty!!!
Tanyulya
Angela, what a beauty aaaa. I want buuuuulochka
Such ruptureiiiiik ..... eeeeh. .. with jam or sour cream.
gala10
Angela, from some of your photos you will be full ... Thank you for your work and unearthly beauty!
ang-kay
Gulsine, Tanyulya, Galina, thanks girls for your comments. I am so glad. what did you like. I try for you!
Anatolyevna
Tanyulya, Tan sour cream to carry straight from the tin?
olaola1
Angela, the buns are handsome. Your molding is much better than the original.
ang-kay
Olya,thank you, thank you!
Olga VB
Quote: ang-kay
I have this gap since 4 times
Wow, how stubborn! You are our toiler!
ang-kay
Leming
ang-kay, thanks a lot for the recipe!
baked these cute buns with the children. Children (9 years old and almost 5) really liked the process. In the evening I put the dough, and by lunchtime there were already chirioli
They are, of course, not so beautiful, but very tasty!

Roman chirioli Roman chirioli

They made 8 buns. Dough without changes - quite tight, by the way. And for the test, I took:
400 g flour
7 g salt
3 g yeast
220 g water
and kneaded in HP (I don't have such a combine) - on the "pizza" program.
Maybe someone will need a thread.
It's fun to make and the result is amazing.
ang-kay
Leming, oh, how glad I am that you tried to make them and liked the result. My disclosure also did not work the first time. I realized my mistakes. But this did not affect the taste! It's very good that the kids are in business. And you can get used to the kitchen by playing, and they helped mom. Make yourself and your loved ones happy. Thanks for the great report.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
V-tina
Angela, Congratulations!!!!!! The recipe is super, you're just smart
Rada-dms
Angela! : girl_love: The recipe deservedly received an award, and all thanks to your golden pens !! Hurrah!!
CONGRATULATIONS !!!!!!
gala10
Angela, very happy for you! Congratulations!!!
Tumanchik
Angela, my dear! My dear friend! Congratulations from the bottom of my heart! This is a well-deserved victory!
ang-kay
Chef, well, surprised, so surprised! I was delighted and transformed! Thank you!
ang-kay
Tina, Olenka,Check mark,Tumanchik, Thank you very much for your congratulations! I am very glad that I have you. Tsemchik!
inka_kot
ang-kay, Congratulations!!! A very interesting recipe.
ang-kay
Inessa, thank you very much!
Trishka
ang-kay, Angeloskcha, congratulations on Pobedoyuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyuyu and with Madalka, uryayayayayayaya !!!
Mikhaska
Angelchik! Congratulations, it's never too late! And I congratulate you from the bottom of my heart! Yes, you should be given a medal for each of your bread!
ang-kay
Ksyusha, Irochka, thank you so much!
Quote: Mikhaska
Congratulations, it's never too late!
Of course it's not too late. Only today a recipe appeared on the main page. Even if only a week passed!
Quote: Mikhaska
give a medal!
Well it's not real
M @ rtochka
Take for judgment:
Roman chirioli
I tried to roll it thinner, but in the oven they swelled almost to balls. It should be made longer. I sat in front of the oven, they swell as if they were alive!
I was delighted with this:
Roman chirioli

Dough on sourdough (thick Frenchwoman) put in the evening, at 10 o'clock. At 5 I got up to drink some water and realized that it was time. In the end, everything was ready by 10. Already one bun is gone, although I had breakfast with porridge, but how can you resist here! I smeared my son with chocolate paste, but for myself I decided that chiriolochka was good with ordinary butter
ang-kay
Daria, what interesting rolls turned out! Thanks for sharing. We need to work on the shaping a bit. Was the dough soft? And such a hole. because the bubbles are not so good. This is not correct if the hole is 3 or more centimeters. But I want to praise. The young woman who decided to bake and brought the report. The main thing is that the family appreciated and liked it the most. They are very aromatic, delicious with a crispy crust. If I offended you with something, then I apologize.
M @ rtochka
Angela, what grudges !!
That's right, of course.It's just that I have a bunch of emotions, which turned out delicious, and crumb, and crust !! ... I can't even remember when such fluffy buns were obtained. And of course I'll work on the rest. The recipe, I will not say that it is difficult, if you have time. Forming here ... You need to fill your hand))
So far, such a bubble has only been found in one. And it does not affect the taste in any way
Thank you for such recipes and such craftsmen who make you admire and try
ang-kay
Daria, that's great that such emotions cause their pens! I am very impressed by people who pay attention to comments that are made from good intentions and do not take offense!
Quote: M @ rtochka
So far, such a bubble has only been found in one. And it does not affect the taste in any way
So one and not blown off Of course it does not affect the taste, but I think that you want the ideal?
Quote: M @ rtochka
Forming here ... You need to fill your hand))
The molding is really a bit tricky. A beautiful disclosure depends on this.
I hope you will bake them more than once.
ANGELINA BLACKmore
I read the topic. And she ran to create her Chiriolki. I did not add yeast at all. I added soda to the dough so that there was no sourness. It turned out abaldzets how delicious. Thank you for the recipe !!!
Roman chirioli
ang-kay
Natasha, beautiful bread turned out. Thanks for the great report. I'm glad the recipe came in handy, and the result pleased.
ANGELINA BLACKmore
Quote: ang-kay
The molding is really a bit tricky.
It didn't seem difficult to me. On the contrary ... I liked it very much, exciting and interesting. The molding is cool. 🔗
kulisha
The buns are really amazing, but it’s very bad to take credit. On the Russian channel Kitchen TV in the cycle of programs "Honest bread" Issue No. 9 Air date: 04/02/2015, it was described in great detail how to bake such buns and this recipe was issued.
ang-kay
kulisha, I don't understand the charges? The recipe contains a video source. Only the video has disappeared, the question mark remains in the frame. So if I were you, I would apologize to me. You need to read everything, and not put forward false accusations. But, to be absolutely precise, this is not Masha's recipe. She also took it somewhere, but did not give the source.
Tanyulya
Angela, calmness, only calmness. It is clear that we all take recipes somewhere, you indicated the source, we all know that you always refer to where you took the recipe and I think many people love your master classes, of course I will not do a lot from this, but alwaysaaaa I am happy to watch your work and the work of other girls. And to cook, draw up a recipe, a photo and also arrange it as a master class is a huge work, and not small material costs. Therefore, I always say many thanks to the authors!
kulisha, Angela indicated the source and never said a word that she had come up with this recipe herself.
ang-kay
Tanyulya, thank you, my dear. It is simply not clear that a person, having written his second message on the forum, is the prosecutor. Not otherwise than a spammer. I will press the button "complain"

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