For 6 slippers you will need:

• 400 g of 0 flour

• 320 g of cold water

• 10 g of fresh brewer's yeast

• 1 tablespoon of salt

After mixing the ingredients, let the dough rest for 15 minutes and then make some folds, always with the spoon. After another 15/20 minutes, shape the balls with a spoon and place them on the pan, sprinkle the top and bottom with re-milled semolina, and leave to rise for 45 minutes (if it's sunny, place the pan in the sun!) Bake everything at 230 degrees static, for about 10/15 minutes.

EMERGENCY BREAD MADE!

Credits: Cucinandomelagodo, Facebook®