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Granny White
Puccia (Olive Studded Rolls)
Yield: 12 lg. rolls
1
1
3
1
5
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1
4
1/4 ts dried yeast
/3 cup warm water
cup water at room temperature
cup biga pugliese
1/2 cup unbleached all−purpose flour
cup whole−wheat flour
tb salt
1/3 oz small, meaty black olives in water or brine, pitted
cornmeal
Stir the yeast into the warm water in a large bowl or heavy mixer.
Let proof for 10 minutes. Add the remaining water and the biga
and mix until well blended. Add the flours and mix until the dough
comes together, 1 to 2 minutes, although it will not come away from
the sides of the bowl. With very wet hands, knead until the dough
is very silky, soft & elastic. Knead on a lightly floured board to
eliminate the stickiness. Knead in the olives by hand to ensure
that they remain whole. Place dough in a lightly oiled bowl and
let rise, covered, until tripled, 3 to 4 hours.
Pour the wet dough out of the bowl onto a floured work surface.
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