Rusks with sourdough and extra virgin olive oil

I love having breakfast with rusks a veil of ricotta and a teaspoon of jam (for the jam recipe click here); on supermarket shelves and in organic stores there are many, fragrant, with inviting flours. But living abroad often makes you understand how much you’re missing some foods you’re fond of. The rusks are among them, very difficult to find and even when you find them they are so different! So I thought, why give it up when I can make them at home? And from that day I bake them, with little salt, without sugar, with the flour that I like the most, they are spectacular! Try them, you’il never go buy them again.

Ingredients for about 25 slices

• 150 g manitoba flour
• 200 Gr. flour type 1 (I used Spadoni 1 flour, to see the properties ́clicca here)
• 150 g refreshed sourdough
• 200 ml. milk (cow’s, soy, oats, rice, choose the one you prefer)
• 1 tbsp sugar
• a salt intake
• 50 g extra virgin olive oil (for a good olive oil tap here)

Preparation

In the bowl of the stand mixer put the sourdough, which must have been refreshed at least 4 hours before and no later than the previous evening, the milk and the teaspoon of sugar. Operate it at low speed until the yeast is dissolved, approximately 5 minutes, bubbles appear on the surface. Then incorporate the flours and oil. Work the dough for few minutes, then add the salt and continue working until it is well framed. Transfer it to a floured work plane, spread it with the help of a rolling pin giving it the shape of a rectangle, make a few folds, spread out again and make a ball.

Cover with cling film, let it rest room temperature for 1 hour then place it in the refrigerator until the next morning.

The morning resume the dough, spread it again, fold it and roll it up. Line it with wet baking paper and well squeezed a plum cake mold and lay the roll. Cover with film and let it rise in the heat until the volume triples, 6 – 8 hours. 

 

After the leavening time, remove the film and bake in a static oven at 180 degrees for 30 minutes, until golden brown. Remove the mold from the oven and let cool completely on a grate. When cold cut it into slices about 1 cm high and place them on a baking tray lined with baking paper and put it back in the oven at 180 degrees for 20 minutes. Turn the slices and leave them in the oven another 10 minutes. Let it cool completely.

Rusks are stored for a few days in a tin box. Serve them for breakfast accompanied by a cream of hazelnuts, jam or cheese!

 

Note

Rusks can also be made sweet, just add 100 grams of sugar during dough. Sugar should be inserted together with flour.