Ingredients:
- 2 cups Biga
- 2 1/4 cups bread flour or white whole wheat flour (or a combination of the two)
- 1 1/2 teaspoon salt
- 1 tsp salt
- 1 1/4 cups water
Directions:
- Remove the Biga from the refrigerator 1 hour before you need it.
- Mix all the ingredients with a wooden spoon or in s stand mixer for 3 or 4 minutes.The dough will be very sticky and should just pull away from the sides of the mixing bowl. The moister the dough, the better the final bread will be.
- Cover with plastic wrap and let it rise at cool room temperature for anywhere between 6 and 24 hours. The starter will triple in volume and then collapse a bit. It will also be wet and very sticky when it is ready to be used. Cover and refrigerate if not using at once. To use the biga, scoop out the needed amount while it is cold.
- This recipe for Biga Pugliese (Bread Starter from Puglia) serves/makes 1 loaf
- We often see families in restaurants enjoying flatbread topped with olive oil as an appetizer before a traditional Italian meal. Sometimes, after chatting about ovens with a restaurant owner or pizzaiolo, we have been sent a flatbread with compliments -- and to show the pizzaiolo's skill.
Basic Flatbread Dough Recipe
- 1 1/2 cups water
- 4 TBS olive oil
- 4 cups bread flour (read our flour page for more)
- 2 tsp salt
- 2 tsp dry active yeast
- Using a bread machine, add the water and olive oil, then cover the liquid with flour . Add the salt (half each in two corners), then make small well in the middle of the flour and add the yeast. Start the dough cycle, which will last for roughly 90 minutes.
- Divide you dough into four round balls, and let rest for an hour.
- Toss as you would a pizza, cover with olive oil, a splash of juice from your peeled tomatoes (if you have it), a dash of oregano and perhaps a little salt.
- Cook for two minutes.
http://www.fornobravo.com/brick_oven_cooking/bread/pugliese.html
Posted by: Gabriela Natasya
mudah diikut resepnya kak makasih
ReplyDeleteperbedaan tepung tapioka dan maizena