Italian flute

Ingredients for Italian flute

Instructions for Italian flute

To prepare the Italian flute recipe, please follow these instructions:

Pour the ½ L of ice-cold water in a bowl. Add half of the flour (like a thick pandekagedej) and whisk well about 5 min. Add the yeast and salt and beat further. Change over to the dough hooks and add the remaining flour. Stir well, ca 5-8 min Like with individual rest. Made to uplift 5-6 hours in the refrigerator. Be taken very carefully out of the bowl and shared gently into 3 pieces, that gently shaped. Use like a little flour so it doesn't stick together. After 10-20 my highlights.

Bake in 8 min at 275 degrees and 20 minutes at 200 degrees.