WHAT?
200g. Strong flour
6g. Fresh or ¾ teaspoon dry yeast
Pinch of sugar
Pinch of salt
4-5 saffron stems
60-70ml. Tepid water
HOW TO?
1️⃣Dilute the yeast in the water with a pinch of sugar. Add the saffron.
2️⃣Let it activate for 4-5 minutes and add to the flour and salt. Mix well to have a non-stick pastry.
3️⃣Let rise in warm place for 3 hours at least covered in cling film. Put some extra flour to a tray to form a baguette shape and add the bread on. Cook at 180 degrees preheated oven for 35 minutes.
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