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Ingredientes
- 1 tsp Dry yeast
- 1/4 c. Hot water
- 3 1/2 c. Water at room temperature
- 813/1000 c. Biga Pugliese, see recipe
- 3 3/4 c. Wholewheat flour
- 3 3/4 c. Unbleached all-purpose flour
- 1 Tbsp. Salt
- 1/3 lb Walnuts -=Or possibly=-
- 1/2 c. Shelled pistachios -=Or possibly=-
- 1/3 c. Pitted Italian black olive, all optional
Direcciones
- Stir the yeast into the hot water & let proof for 10 min. Add in the remaining water & the biga, then the flours & the salt. Mix with a wooden spoon for 5 min. The dough won't pull away from the side of the bowl. Wet your hands & knead on a lightly floured board to ensure which all the ingredients are well mixed. Turn into a lightly oiled bowl, cover with plastic wrap & let rise at room temperature till it has almost tripled in volume, 3 to 5 hrs. This dough works very well if left to rise overnight or possibly in the refrigerator. Let it come back to room temperature before shaping. Flour your work surface very well & flour a scaper. Turn the dough onto the work surface, but don't punch down. Divide into 3 equal pcs.
- Work in your filling if using by flattening the dough & sprinkling equal amounts of filing over the dough. Turn in the sides of the dough & roll each piece into a ball, being gentle but at the same time pulling the skin taut. Place the loaves on floured parchment paper set on baking sheets, cover with a heavy cloth & let rise till doubled, about 1 hour. Preheat the oven to 450F. Bake the loaves for 15 min. At this point the dough should be set you can remove the paper. Slide the loaves directly onto the baking sheets & bake till crusty & golden brown, about 30 to 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 517g | |
| Recipe makes 3 servings | |
| Calories 994 | |
| Calories from Fat 394 | 40% |
| Total Fat 45.21g | 57% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2342mg | 98% |
| Potassium 406mg | 12% |
| Total Carbs 125.89g | 34% |
| Dietary Fiber 7.1g | 24% |
| Sugars 1.84g | 1% |
| Protein 22.34g | 36% |
