A typical dish of southern Italy, especially characteristic of Apulia, Campania and Calabria, friselle -or freselle depending on the region – have very ancient origins, going back as far as the Phoenicians who used them as a bread to be used when travelling, if necessary softened with seawater and seasoned with olive oil.
Ideal to be kept for a long time by fishermen and sailors, even their shape is designed to meet precise transport needs: the friselle were in fact strung on a rope, the ends of which were knotted to form a necklace that could be easily hung to keep them dry.
The main characteristic of friselle is their texture, porous on one side and compact on the other. This is achieved by baking in two steps: in the first step using the same baking settings as for bread, while in the second step, keeping the valve open at all times, they are dehydrated to remove all residual moisture and make crisp, crumbly friselle.
For such a delicate preparation, S series Steambake will ensure the right oven spring from the deck for optimal development, and a fine crust with the initial steam. The even distribution of heat in both phases will also allow the entire deck to be used, without intervention during baking.
Friselle recipe
INGREDIENTS – (for ca. 95 friselle)
Biga preparation
1.380 g 0 or 00 flour W 360/380
620 g water
14 g fresh yeast
Dough
biga (all)
4.000 g whole weat flour
1.000 g 0 or 00 flour W 260
50 g fresh yeast
20 g malt powder
950 g liquid mother yeast
3.700 g water
135 g salt
135 g extra virgin olive oil
Heat: S series Steambake
Baking 245 °C, 70% top, 20% deck, 5 seconds steam. Baking time 15 minutes until desired golden.
Dehydration 150/160 °C 40% top 20 % deck with valve open for 20 minutes
Delta Power 5% top, 2% deck
METHOD
Biga
Put all the ingredients in the mixer and knead for 3-4 minutes. Leave the mixture rough, but with hydrated flour, final temperature 20-21 °C. Let it rise at 16-18 °C for 18-20 hrs.
Dough
- Put all the ingredients into the mixer except the salt, oil and 1/5 of the water. Continuing on first speed for 7/8 minutes, add the salt then switch to second speed and develop the gluten. Add the remaining water little by little, then the oil. Final temperature must be 25 °C.
- Place in a closed box, at 26 °C, until the dough increases its volume by 25/30% (for 30/40 minutes c.a.).
- Break into 125/130 g and form into balls. After 15 minutes, make a hole in the centre and reach a doughnut like shape. Place on floured pastry boards.
- Let it rise for one hour at 26 °C in the proofer 80/85% humidity.
- Meanwhile set S series to: 245 °C, 70% top, 20% deck, Delta Power 5% top, 2% deck, 5 seconds steam, Timer1 15 minutes.
- Then turn and place friselle directly on the oven refractory deck, using the bread loader, start the Timer and activate the steam. When the timer rings take out and let chill.
- Once cold cut them in a half, put them on a tray and let them dry inside the oven at 150/160 °C, 40% top e 20 % deck, Delta Power 5% top, 2% deck, with valve open for 20 minutes.
- Once cold again they can be packed for sale using a food bag. This way, they can be stored for 3-4 moths at room temperature, in a dry place safe from light.
How to season friselle
To enjoy friselle in the most traditional way, you must soak them in a bowl of water, with the porous side down, immediately pulling them up and placing them on a plate to rest for a few minutes, so that the water also penetrates inside. You can then season them simply with oil and salt or add tomato or mozzarella, fresh cheese, tuna, olives, capers, etc., the important thing is to eat them immediately.
