Gluten-free sourdough filled triangles
Day 1 – fermentation
- 200 g Bread mix dark Liana
- 250 g water
- 2 spoons of yeast
Day 2 – dough
- 400 g Bread mix white Liana
- 100 g Bread mix dark Liana
- 300 ml of water
- 1.5 teaspoons of salt
- 3 spoons of oil
Appendices
- ham, cheese, dry salami, bacon, corn, ketchup, herbs (oregano, thyme, parsley, basil)
- Liana rice flour for sprinkling
- egg for brushing
- for sprinkling with sesame seeds
1. Mix the leavening ingredients in a bowl with a wooden spoon and let it rest, covered, at room temperature for 12 hours. If it's hot, less than 8-10 hours is enough.
2. Mix the finished yeast together with the other ingredients for the dough in a food processor for about 5-7 minutes. Transfer to a plastic or glass bowl, cover and leave to rise for 3 hours (again, you have to keep an eye on it, because the dough rises faster on hot days).
3. After rising, transfer to a floured board, mix and divide into 4 parts. Roll each part into an oval or a rectangle. Spread with ketchup, sprinkle with herbs and arrange ham, salami, bacon, cheese, etc. according to taste. Roll into a roll and cut into triangles. Place on a baking sheet lined with baking paper and leave to rise covered for 60 minutes.
4. Before baking, brush with beaten egg and sprinkle with sesame seeds. Bake in a heated oven at 200°C for about 20 minutes.
Day 1 – fermentation
- 200 g Bread mix dark Liana
- 250 g water
- 2 spoons of yeast
Day 2 – dough
- 400 g Bread mix white Liana
- 100 g Bread mix dark Liana
- 300 ml of water
- 1.5 teaspoons of salt
- 3 spoons of oil
Appendices
- ham, cheese, dry salami, bacon, corn, ketchup, herbs (oregano, thyme, parsley, basil)
- Liana rice flour for sprinkling
- egg for brushing
- for sprinkling with sesame seeds
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