1 KG of flour of the best quality (generally we use type 1)
other flours of the same quality for the worktop and leavening
30 g of brewer’s yeast
powdered sea salt
Stem the yeast in a little warm water and add enough flour to make a mixture as thick as a somewhat thick custard. Cover with a napkin and wait for the dough to rise and double in volume. Work it by incorporating a little at a time and sifting first a third of the remaining flour and adding water as needed to maintain the consistency. Form a ball, flour it and leave it to rise in a warm place. Make a well by sifting the remaining flour and when the dough has doubled in volume, add the salt.
Work the mass for a long time on a floured surface, kneading it with your fists and not only with your hands, beating it on the table several times, so that it “softens”.
When it will be consistent and elastic, so that by pressing with your fingers the dimples disappear almost immediately, divide the dough into many small pieces to which you will give the shape you want.
The buns thus formed you must put them on a floured dishcloth, dusting with flour and cover them with another dishcloth. Let the buns rise for a second time.
The buns are ready to be baked. Oven at 280 degrees. Oven door must remain closed.
The bread will be taken out of the oven when it is well cooked.