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Estos panecillos de masa madre son crujientes por fuera y suaves por dentro, hechos con solo harina y masa madre sin necesidad de amasar.

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La receta se publicó hace seis años y sigue siendo popular con más de 200 reseñas de 5 estrellas.

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Tienen una corteza crujiente y un interior ligero, perfectos para acompañar guisos y currys.

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El lento fermento nocturno mejora el sabor y la textura sin que el sabor agrio sea abrumador.

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Solo necesitas mezclar los ingredientes, dejar reposar la masa durante la noche, formar los panecillos y hornear.

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Un iniciador reciente y activo da mejores resultados, aunque un iniciador alimentado hace una semana también funciona.

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La receta produce 12 panecillos medianos-grandes con una apariencia profesional si los marcas.

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La harina de pan da un mejor crecimiento, pero puedes usar harina común si es necesario; ajustar agua según la proporción de tu masa madre.

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