INGREDIENTS FOR 12 MUFFINS
50 gr organic oat flakes
4 gr dry brewer’s yeast
330 gr flour 00
150 gr wholemeal flour
30 gr extra virgin olive oil
12 g fine salt
410 ml water at room temperature
To make the oatmeal scones, first get a wooden cupboard by placing a damp cloth underneath, so that it remains firmly on the top
Pour in the flour and yeast and mix with a wooden spoon to mix them together. Add the water slowly, continuing to mix.
When the mass becomes more consistent and the water is absorbed, continue to knead for a few minutes using the ladle, until the dough
it will not wrap around it, now strung. Then add the salt and once absorbed, add the oil.
Let it absorb again and let the dough rest at room temperature for 10-15 minutes covered with a cloth. After this first rest with oiled hands
form 4 reinforcing folds; in this first phase the dough will still be very hydrated and the folds will only be hinted at, but don’t worry.
Cover the dough again with a cloth and let it pass another 10-15 minutes, then repeat the operation making 4 folds: this time the dough will respond
more easily to creases. Cover and let it rest for another 10-15 minutes, after which repeat the operation and insert the oat flakes with the help of a tarot
to make folds until the oat flakes are absorbed.
Once you have given the oiled folds a bowl, pour the dough here, cover with a film or a cloth and leave to rest at room temperature
in a drafty place (such as the oven turned off) for at least 3 hours.
After the resting time has elapsed, the dough will be roughly doubled: transfer it to a floured pastry board, using a spatula tarot, give it 4 folds
and let it relax for about ten minutes covered with a cloth. Then use a cutting tarot to obtain 12 pieces of about 70 g each from the dough.
Give each piece 4 reinforcing folds and shape your balls, placing them well spaced on 2 baking sheets covered with parchment paper and sprinkled with flour.
Cover with a cloth and let it rise again for 1 hour at a constant temperature (you can place them in the oven off).
Prepare the brine for the surface: pour the water, oil and salt into a tall glass, emulsify with the immersion mixer or beat the liquids with a fork.
Greasing your fingers in the brine, gently crush the balls to form the scones. Let it rest for another half hour, then impress a few more fingerprints on the surface,
distribute the remaining brine to fill the furrows and sprinkle with oat flakes and salt flakes. Bake in the middle shelf of the oven preheated in mode
static at 220 ° and cook for 22 minutes. After cooking, let it cool and then enjoy your oatmeal scones.
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