Top-ranked recipe named "Friselle (Ring Shaped Crisps)"
Try this Friselle (Ring Shaped Crisps) recipe, or contribute your own. "Italian" and "Baked" are two tags used to describe Friselle (Ring Shaped Crisps).
Stir the yeast into 1/2 c warm water & let proof for 10 minutes. Stir in the rest of the water & the biga. Mix until the starter is broken up & well mixed. Add the salt & the flour, 1 c at a time, mixing until the dough comes together. Add more water if necessary to prevent the dough coming away from the bottom of the bowl. Knead on a very lightly floured board until the dough comes together. Set in an oiled bowl, cover with plastic wrap & let rise until doubled, about 1 1/4 to 1 1/2 hours. Divide the dough into 10 equal pieces. Shape each one into a cylinder 8" long & as fat as a thumb by roling it on a lightly floured work surface with the palms of your hands. The dough will be springy & elastic. As you roll each one, cover the others. Set the rolls onto an oiled baking sheet & connect the ends, forming rings, about 4" in diameter. Pat the tops so they are level, cover with a towel & let rise until they are puffy & doubled, about 1 hour. Preheat oven to 400F. Bring a large pot of boiling water to a boil. Put the friselle, two or three at a time, into the boiling water. Turn them over to submerge both sides, but leave them for only 1 or 2 minutes in all. Remove carefully & drain on paper towels. Set the friselle on oiled baking sheets & bake for 20 minutes until golden & toasty. Remove from the oven, let them cool slightly & then cut in half horizontally. Set them cut side up on the baking sheets. Reduce the heat to 350F & return the friselle to the oven for 15 minutes, until crisp & crunchy. Use for bruschetta.
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