Pickling liquor
100g white wine vinegar
100g water
50g sugar
Pinch salt
4 shallots - thinly sliced
Bring all ingredients to a boil
Pour hot liquid over sliced shallots
Other ingredients
2 bunches Parsley
250g Capers
4 bone marrow canoes
Lemon
Salt
Dough
500g 00 Flour
350g Water (cold)
2g Instant Yeast
12g Salt
Method
Mix together, flour water and starter (or yeast if using)
In a kitchen aid mix for 5 mins on speed 1.
Then add the salt and mix for 5 mins speed 2.
(Mixing and kneading can be done by hand, follow the process of adding ingredients and knead on the work bench until you feel the dough is nice and smooth in texture)
Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 2 hours at room temperature, doing fold every 30 mins.
After folding turn the dough onto the work bench and portion into 220g balls.. Shape each dough into tight balls and place in lightly floured container, cover with a lid and place in the fridge for 48 hrs. (can use after 24 if you want, but for maximum pleasure leave to ferment for 48 - 72 hrs)
Remove from the fridge for 1 hour before using.
28 сен 2024
