Time: 2 ore
Difficulty: Media

A good sandwich, to my taste, must have a crispy crust and delicious filling. For my afternoon snack I choose these corn buns with salami and scamorza!

Features:
Salami are preserved meats-sausages, they are raw meat products based on minced muscle and fat (or sliced), salted and seasoned, sausages in a natural or synthetic casing, dried and finally seasoned.

Historical mention:
there is an ancient history that accompanies the history of our eating habits. A mix of knowledge, flavors, cultural contamination, traditions and innovations. In particular, in Italy, in fact, the most numerous varieties of salami in the world are produced.

Notes: Salami are high calorie foods, high in triglycerides (especially saturated), cholesterol, and sodium chloride (table salt); these characteristics make them unsuitable for diet for weight control and dietary regimes such as hypercholesterolemia and hypertension.

Ingredients for 1 kg of dough:
460 g Special Bread and Pizza Molino dalla Giovanna without lactose
40 g of corn flour
25 g fresh yeast
380 g water
80 g extra virgin olive oil
10 g salt to taste
Gluten-free rice and corn flour for dusting
For the Filling
50 salami without gluten
50 g scamorza
Valerian salad

Proceeding
Place the mix and the corn flour in a large bowl or planetary.
Dissolve the crumbled yeast in water and pour into the flours, then knead the dough.
After a few minutes, check the bottom of the bowl and collect any residues, if necessary with a spatula and add the rest of the ingredients.
The dough must be worked for about 5 minutes and must be uniform and elastic.
Then transfer it on a floured pastry board and divide it into 100g loaves and let rise for 50 minutes on a baking sheet covered with baking paper.
Cut the salami and scamorza into thin slices.
After the rising time, brush the surface of the rolls with brine, make small cuts and sprinkle with a little corn flour to make the appearance rustic. Place to bake in preheated oven at 200 degrees for 15 minutes and then at 180 degrees for another 10 minutes.
Check the temperatures according to your oven.
Once the sandwiches are cooked, place them on a grid to cool, then cut in half and stuff.