- 4
Ingredients
- 1 t. yeast
- 5 T warm milk
- 1 cup plus 3 T water room temp.
- 1 T olive oil
- 2 cups (500 Grams) Biga made 12 hour before
- 3 3/4 (500 grams) flour
- 1 T. Salt
- Cornmeal
Preparation
Step 1
Stire the yeast into the milk, let stand until creamy, about 10 min. Add water, oil, starter and mix with the paddle until blended. Mix the flour and salt5, add to the bowl, mix for 2 to 3 min. Change to dough hook and knead for 2 min. at low speed. Knead briefly adding as little flour as possiblel until dough is velvety.
First Rise
Place dough in an oiled bowl cover and let rise until doubled, about 1 1/4 hour.
Second Rise
Cut dough into 4 equal pieces on a floured surface. Roll up each piece into a cylinder, then stretch each into a rectangle, about 10 by 4 in. pulling with ;your fingers to Place each loaf on floured parchment paper Dimple the loaves vigorously with your fingertips Cover loosely with dampened towls and let rise until puffy but not doubled. 1 1/2 to 2 hours.
Bake fat 425 on stone for 20 to 25 min. Spraying 3 times with water in the first 10 min.