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Ingredientes
- 3/4 c. Biga (180 G)
- 1Â 1/2 c. Water At Room Temperature
- 1/2 c. Whole Wheat Flour (65 Grams)
- 3 c. All-Purpose Flour To 3 3/4 C, Unbleached, (435 G)
- 2 tsp Salt (10 G)
- Â Â Cornmeal
Direcciones
- Yield: 2 loaves
- By Hand:Cut the starter into small pcs in a large mixing bowl. Add in all but 1 to 2 Tb. of the water and mix till the starter is in fime shreads and the liquid is chalky white. Stir in the whole wheat flour and most of the all-purpose flour, 1 c. at a time. When the dough is a fairly rough and shaggy mass, stir in the salt dissolved in the remaining water. Knead on a floured surface, sprinkling with up to 1/2 c. additional flour and using the dough scraper to scrape up the fine film of dough which will accumulate on the sork surface, as well as to turn and lift the dough. After about 5 min of kneading, slam the dough down hard several times to help develop the gluten. Continue kneading till the dough is smooth, a total of 8 to 12 min. The dough should still be soft, moist and sticky.
- By Mixer:Mix the starter and all but 1 to 2 Tbsp. of the water with the paddle in a large mixer bowl. Fold in the flours and then the salt dissolved in the remaining water. Change to the dough hook and knead at medium speed till soft, moist, and sticky but obviously elastic, about 4 min. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, till smooth but still soft.
- Chill the starter till cool. Process the starter and 1 1/2 c. cool water with the steel blade and remove to another bowl. Change to the dough blade and process the flours and salt with 2 or possibly 3 pulses to sift. With the machine running, pour the starter mix through the fed tube as quickly as the flour can absorb it. Process 30 to 45 seconds longer to knead. The dough will be moist and sticky. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, till the dough is smooth but still soft.
- First Rise:Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise till doubled, 1 1/2 to 2 hrs. The dough is ready when it has numberous bubbles and blisters under the skin.
- Shaping and Second Rise:Divide the dough in half on a lightly floured surface without kneading it. Shape into 2 round loaves. Let them relax under a cloth for 20 min. Line baking sheets or possibly peels with parchment paper and flour the paper generously. Roll each ball into a fat cylinder and place seam side down on the paper. Dimple the loaves all over with your fingertips or possibly knuckles, as for focaccia, to keep the dough from springing up. The dough should feel delicate but extreme.ly springy. Cover the loaves and let rise till doubled, with many visible air bubbles, 1 1/4 to 1 1/2 hrs.
- Baking:Thirty min before baking, heat the oven with a baking stone in it to 425 degrees F. Sprinkle the baking stone with cornmeal. Carry the peel or possibly baking sheet to the oven and very gently invert the dough onto the stone.
- Gently remove the parchment paper, peeling off very slowly. Immediately reduce the heat to 400 degrees F. and bake till golden brown, 35 to 40 min.
- Cold on wire racks.
- This dough can be made ahead and placed in the refrigerator for the second rise; the flavor is better with the long cold development of the yeast.
- Serve this with stews and meats with rich sauces, with green salads, fresh cheeses, sliced salami, and smoked meats.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 802g | |
| Calories 1568 | |
| Calories from Fat 40 | 3% |
| Total Fat 4.8g | 6% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4676mg | 195% |
| Potassium 645mg | 18% |
| Total Carbs 329.7g | 88% |
| Dietary Fiber 17.4g | 58% |
| Sugars 1.26g | 1% |
| Protein 46.96g | 75% |
