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1. For the biga: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature overnight.
2. For the dough: Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature 15 minutes.
3.Sprinkle 2 teaspoons salt over dough. Stir into dough until thoroughly incorporated, about 1 minute.Cover with plastic wrap and let rise at room temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick cooking spray. Fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold 6 more time (total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times times for a total of three 30 minute rises. Meanwhile, adjust over rack to uppermiddle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
4. Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shap each piece of dough into 5 inch round by gently tucking under edges. Coat 2 9 inch round cake pans with 2 tbs olive oil each. Sprinkle each pan with 1/2 tsp kosher salt. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repet with second piece of dough. Cover pans with plastic wrap and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. )If dough resists stretching, let rest 5 to 10 minutes before trying again.) Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle rosemary evenly over top og dough. Let dough rest until slightly bubbly, 5 to 1o minutes.
6. Place pans on baking stone and reduce oven temperature to 450. Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pan and return to wire rack. Brush tops with any oil remaining in the pan. Let cool 30 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 loave (421g) | ||
Recipe Makes: 2 loaves | ||
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Calories: 1015 | ||
Calories from Fat: 263 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.9mg | 3 % | |
Potassium 238mg | 6 % | |
Total Carbohydrate 162.6g | 48 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 156.6g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1015
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