Semolina sandwiches recipe of 23-05-2020
THE semolina sandwiches they are small wonders. Fragrant and fragrant, these sandwiches are perfect to accompany any dish, to make the shoe in any sauce, to be stuffed with both sweet and savory ingredients ... but, of course, first you will have to resist and not eat them all like this, in bites, because they are so good that one leads to another! To make them even softer, lighter and more fragrant, I first prepared a biga, a solid, fermented pre-dough, which I then combined with the other ingredients. The rising times increase a little, but the result, if you haven't understood it yet, is absolutely worth trying;)
How to make semolina sandwiches
First, quickly mix the ingredients of the biga (semolina, water, yeast and sugar) until amalgamated, without working them too much, then cover the bowl with cling film, put it in a sheltered place and let it rise for at least 1 hour or until it has tripled. volume.
Once the biga has tripled, first add semolina and water, then also oil and salt, and work this time more calmly, for at least 10-15 minutes, until you get a smooth and homogeneous dough.
Again, cover the bowl with cling film and let it rise for at least 2 hours or until doubled in volume.
When it has doubled, take the dough, deflate it with your hands and roll it out to create a rectangular shape, then divide the dough into 8 rectangles.
Fold each rectangle in half, closing it on itself, so as to form smaller rectangles.
Arrange them on the baking tray, well separated from each other, brush with a little oil and cook for about 20 minutes or until golden brown in a preheated convection oven at 200 ° C.
The semolina sandwiches are ready, let them cool down at least before enjoying them.