2 g of fresh yeast (or 6 g of fresh yeast to dissolve in water)
25 ml of extra virgin olive oil
185 ml of warm water
1/2 teaspoon fine salt
PROCEDURE
In a large bowl (or in the bowl of a stand mixer with a hook) add the flours and the yeast and mix, add the extra virgin olive oil and gradually the water. Finally add the fine salt. Transfer the dough onto a pastry board. Knead briefly. Divide the dough into two parts to obtain two medium baskets or into many balls if you want to prepare small containers such as 'finger food'. Roll out the dough with a rolling pin.
You can pierce them: cut the edges with the tip of a knife or the tip of a pastry bag (see the reel how). Place the dough on an inverted aluminum mold, if necessary adjust the edges with clean scissors and bake.
Or you can braid: cut out strips and braid a basket. Line a heat-resistant container with food-grade aluminum foil or with wet and well-wrung baking paper and prepare your basket by positioning the dough bottom. Secure the short dough strips under the bottom.
Lift them alternately and place the first long strip; now lower the short strips and repeat. Intertwine two strips of dough and place them to form the edge along the circumference.
Bake at 180° for about 30 minutes, until your container is golden.
Use them for salads, as centerpieces, bread containers or edible containers for your recipes.
