2 versions to chose the one you like
Method
In a bowl mix all the ingredients of the lagana with sourdough with a wooden spoon
Cover with cling film and let it rise for 30 minutes.
Wetting your fingers and make folds
Cover and leave another 30 minutes
Repeat the folds with oil instead of water on the fingers
Let it rest for another 30 minutes and repeat the exact same process
After it rests for another 30 minutes, cut the dough in half
Make a few more folds, cover and refrigerate for 12 hours.
The next day
Mix all the ingredients for the whole lagana
Cover with cling film and let it rise for 45-60 minutes.
Preheat the oven at 200° with the fan on
Prepare sugar water and sprinkle the dough
Sprinkle them with sesame seeds
Spread it in the shape of the lagana
Sprinkle with sugar water and sprinkle with sesame on the other side
Make the dents with the fingers
Bake for 20 minutes on parchment paper
Ingredients
Version 1
600 gr wholemeal flour
420 ml lukewarm water
12 gr dry yeast
20 g of honey
12 gr of salt
2 tbsp olive oil
Version 2 (Sourdough)
255 ml of water
15 g of salt
235 g sourdough
480 g of flour
a little olive oil