Ingredients :
- Biga
- 175 grams strong white flour
- 1/2 tsp active dry yeast
- 200 ml warm water
- dough
- 325 grams strong white flour
- 1/4 tsp active dry yeast
- 1/2 tsp sugar
- 8 grams salt
- 80 ml water
- 2 tbsp olive oil
Method :
- Mix together the biga ingredients thoroughly and leave covered for 12 hours
- Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well
- Continue mixing until a wet dough is formed.
- Stretch and fold the dough with oiled hands for 5-10 minutes
- Leave to autolyse for 30 mins
- Stretch and fold again for another 5 minutes.
- Leave to prove for another hour. You can repeat the stretching and leaving process several times if needed to get workable dough.
- When dough is very soft and has increased substantially in volume (and feels light and airy) - divide into two pieces
- Stretch into rectangles approx 1 inch thick and place on oiled baking trays (or one big tray).
- Sprinkle dough generously with flour
- Cover and leave to prove for another hour
- Bake at 200°C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped.
- Allow to cool for at least 15 mins before cutting.
0 komentar:
Posting Komentar