🕰 Rest time: 4 h
The amount of water could vary depending on the absorption capacity of the flours. If you notice that the dough is too dry, add a few more tablespoons of water.
You will need to obtain a soft but not sticky dough.
When a single dough has formed, start adding the oil a little at a time. Add the next one only when the dough has absorbed the previous one. Once the oil is incorporated, add the salt and work for a few more minutes.
Pour the dough obtained onto a work surface, knead it with your hands, make folds and place it in a bowl. Cover the bowl with transparent film to prevent the dough from drying out and place it in the oven with the light on to rise.
The dough will have to double its volume and in my case it took about 3 hours.
Take the dough, shape it into a loaf and cut it into 100 g portions.
Give each dough a round shape by always folding it inwards.
Brush the surface of the mittens with water and lay them on the sesame seeds to make them stick.
Place the muffles on a baking sheet and let them rise again until doubled in size.
Bake in a hot oven at 200° on the middle shelf of the oven for about 20 minutes.
The moffolette must become slightly golden.
Leave to cool before cutting them.
As you can see, these loaves are crunchy on the outside but with a very soft inside.
Sicilian tradition has it that the muffolette are seasoned with new olive oil, anchovies, oregano and grated cheese.
