URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX | Page 88
Bread & Focaccia
200g
100g
21g
500g
200g
250g
21g
8g
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Biga:
Flour
Water
Yeast
{ Prepare the day before }
Dough:
Flour
Biga
Ice-water
Yeast
Salt
Mix the flour with the water and the
yeast. Add the salt and the Biga. The
dough must be quite smooth and pliable.
Form the bread into small balls, weighing
about 30 gr each. Allow to rise for 2 hours
in a warm and damp place (around 40°C).
Bake for 9-10 minutes at about 200°C.
For the focaccia roll out the dough to
about 1 centimeter thick and place in a
pan, allowing it to rise just like the bread.
Brush with oil and rosemary and cover
with cooking salt. Bake for 10 minutes at
about 200°C.
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