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Receta Friselle (Ring Shaped Crisps)
by Global Cookbook

Friselle (Ring Shaped Crisps)
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Ingredientes

  • 1 1/4 tsp Dry yeast
  • 1 3/4 c. Hot water
  • 2/3 c. Biga Pugliese or possibly durum flour biga
  • 3 3/4 c. Durum or possibly wholewheat flour
  • 2 1/2 tsp Salt

Direcciones

  1. Stir the yeast into 1/2 c hot water & let proof for 10 min. Stir in the rest of the water & the biga. Mix till the starter is broken up & well mixed. Add in the salt & the flour, 1 c at a time, mixing till the dough comes together. Add in more water if necessary to prevent the dough coming away from the bottom of the bowl. Knead on a very lightly floured board till the dough comes together. Set in an oiled bowl, cover with plastic wrap & let rise till doubled, about 1 1/4 to 1 1/2 hrs. Divide the dough into 10 equal pcs. 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 till they are puffy & doubled, about 1 hour.
  2. Preheat oven to 400F. Bring a large pot of boiling water to a boil. Put the friselle, two or possibly three at a time, into the boiling water. Turn them over to submerge both sides, but leave them for only 1 or possibly 2 min in all.
  3. Remove carefully & drain on paper towels. Set the friselle on oiled baking sheets & bake for 20 min till golden brown & toasty. Remove from the oven, let them cold 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 min, till crisp & crunchy. Use for bruschetta.