Note: biga recipe below.
* Exported from MasterCook *
Rolls, Maggiolini
Recipe By :Franco Galli
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon active dry yeast
1/2 cup warm water -- 105F
5 cups bread flour
2 1/2 teaspoons salt
1 1/2 cups cool water
1/2 cup Biga (Il Fornaio)
flour for work surface
olive oil for bowl
medium-grind yellow cornmeal for baker's peel
A maggiolini is a ladybug, and these rectangular rolls with a slight
cleft down the center resemble the gentle winged beetles.
In a small bowl dissolve the yeast in the warm water. Set it aside
until it is creamy, about 15 minutes.
Measure the flour into a large bowl. Using a sturdy wooden spoon,
stir the salt into the flour. Form a well in the center of the flour
mixture and add the yeast mixture, cool water, and biga. Using the
spoon stir together all the ingredients until the dough is too
resistant to be stirred.
Knead the dough briefly in the bowl and then turn it out onto a
lightly floured surface. Clean off any dough stuck to your hands, and
then knead the dough until it is fairly smooth, about 15 minutes.
This is a "dry" dough that will prove easy to handle. Shape the dough
into a ball.
Rub a large bowl with olive oil and place the dough in the bowl. Turn
the ball so that the surface is coated with oil. Cover the bowl with
a towel and let the dough rise at room temperature until doubled,
about 1 1/2 hours.
Punch down the dough by folding the edges into the center and turning
it over so the top is once again smooth. Press most but not all of
the air out of the dough. Cover the bowl tightly and refrigerate
overnight for a long, cool fermentation.
Remove from the refrigerator and let rise at room temperature until
doubled, about 1 hour. Punch down as before, cover with a towel, and
let rise at room temperature again until doubled, about 1 hour.
Turn the dough out onto a lightly floured work surface. Divide the
dough into 12 equal portions. Form each portion into a ball by
rolling each piece of dough between your cupped hand and a
flour-dusted work surface. Press the edge of your hand or the handle
of a wooden spoon into the center each ball to form a deep cleft that
reaches to within about 1/4 inch of the base of the ball.
Place the balls, cleft sides down, on a heavily floured surface.
Cover with a towel and let rise until doubled, 35 to 40 minutes.
Meanwhile, place a baking stone in an oven and preheat to 425F.
Mist the preheated oven with a spray bottle and quickly shut the oven
door. Dust a baker's peel with cornmeal. Gently transfer the rolls to
the peel, turning each roll cleft side up. Mist the rolls. With a
rhythmic snap of the wrist, slide them onto the baking stone. Bake
the rolls for 5 minutes and then mist the oven again. Continue baking
the rolls until they are golden brown and have a hollow ring when
tapped on the bottom, about 35 minutes. Remove to wire racks to cool
completely.
Source:
"The Il Fornaio Baking Book"
S(ISBN):
"0-8118-0323-6"
Yield:
"12 rolls"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 221 Calories; 1g Fat (4.2%
calories from fat); 7g Protein; 44g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 447mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat.
NOTES : 2017 - 0903
* Exported from MasterCook *
Biga (Il Fornaio)
Recipe By :Franco Galli
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon active dry yeast
1/2 cup warm water -- 105F
3 1/2 cups bread flour
1 1/4 cups water -- cool
This recipe can be halved. You can freeze leftover biga in 1/4 or 1/2
cup portions. Thaw at room temperature before using.
In a small bowl dissolve the yeast in the warm water. Set is aside
until it is creamy, about 15 minutes.
Measure the flour into a large bowl. Using a sturdy wooden spoon,
form a well in the center of the flour and add the yeast mixture and
cool water to the well. Using the spoon stir together all the
ingredients until sticky and difficult to stir but throughly combined.
Cover tightly and allow to ferment slowly in the refrigerator for 24
hours before using.
Store in the refrigerator for up to two weeks or freeze. To use,
rinse a measuring cup in cool water, scoop out the amount of starter
needed and bring to room temperature.
Source:
"The Il Fornaio Baking Book"
S(ISBN):
"0-8118-0323-6"
Yield:
"5 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 1g Fat (4.2%
calories from fat); 6g Protein; 35g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 2 1/2 Grain(Starch);
0 Lean Meat.
NOTES : 2017 - 0903