- 500 g 0 strong flour (13,5 % protein)
- 20 g compressed yeast
- 270 g warm water
- 8 g malt (or 5 g sugar)
- 10 g olive oil
- 15 g salt
Add yeast crumbs into the flour and knead all the ingredients but salt, that must be added after a few minutes from the beginning.
Leave it for 45 minutes (first prove)
- 100 g butter
- 25 g weak flour
Prepare the butter block by kneading large pieces of butter with flour until it becomes homogenous, then shape it into a block (0,5 cm thick)
Roll-out the dough into a rectangle, then place the butter mixture block in the middle and wrap it completely. Fold it into three. Let it rest for 15 minutes
Roll the dough into a rectangle and fold it into four; let it rest for 30 minutes. Roll the dough to a thickness of 7-8 mm.
Cut into 3 stripes (50/60 g each) and braid. Fold it in a half and put it in an aluminum greased mold.
Let it raise until double (90-100 minutes)
Bake at 200°C for 15-20 minutes.