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Receta Italian Apricot Semolina Sunburst Bread

de Bob Vincent
by Bob Vincent
Italian Apricot Semolina Sunburst Bread.

Foto actual de la receta

by Bob Vincent
Components for the Biga. Flour, water and yeast.
by Bob Vincent
Completely disolve yeast in the water to begin the Biga.
by Bob Vincent
Add the bread flour to the water and yeast mixture.
by Bob Vincent
Knead in a mixer or by hand until the Biga becomes elastic and pulls away from the bowl or counter if being done by hand. About 8 minutes. Cover and ferment 16-24 hours at room temperature.
by Bob Vincent
Apricot garnish components.
by Bob Vincent
Chop apricots into large dice.
by Bob Vincent
Add to water. Cover and macerate overnight.
by Bob Vincent
The following day the Biga will have fully risen and fallen back down.
by Bob Vincent
Seperate apricots from water the following day.
by Bob Vincent
All dough components.
by Bob Vincent
Combine the Biga with apricot water and mix to combine with your hands.
by Bob Vincent
Knead dough until elastic. Add the apricots toward the end of the kneading cycle. You may need to add more flour or water to reach the desired consistency.
by Bob Vincent
Place dough in greased container.
by Bob Vincent
Cover and proof at 85^ for about an hour and a half or until the dough is double in volume.
by Bob Vincent
Check the proofed dough by making an indentation with your finger into the dough. If the depression does not bounce back the dough is fully proofed.
by Bob Vincent
Divide dough into two pieces and form into disks about 9" in diameter.
by Bob Vincent
With a cooker cutter form a circle in the center of each disk.
by Bob Vincent
Begin cutting disks with a dough cutter.
by Bob Vincent
Continue cutting to form 8 disks in each loaf.
by Bob Vincent
Twist each disk 180^ to form seperations between the disks.
by Bob Vincent
Press a whole macerated apricot in the center of each loaf.
by Bob Vincent
Bake loafs at 375^. During the first 5 mintues spray the inside of the oven twice with water. This helps form the crust you want. More water equals less crust.
by Bob Vincent
Bake for about 24 minutes or until the dough registers 200^ internally. Rotate the pan half way through cooking to insure even browning.
by Bob Vincent
Remove and cool on racks until completely cooled.
by Bob Vincent
Bread is ready for service.

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