Casareccio (Rustic Wholewheat Bread)
1 ts Dried yeast 1/4 c Warm water 3 1/2 c Water at room temperature 13/16 c Biga Pugliese, see recipe 3 3/4 c Wholewheat flour 3 3/4 c Unbleached all-purpose flour 1 tb Salt 1/3 lb...
Ingredients
- 1ts dried yeast
- 1/4c warm water
- 31/2 c water at room temperature
- 13/16c biga pugliese, see recipe
- 33/4 c wholewheat flour
- 33/4 c unbleached all-purpose flour
- 1tb salt
- 1/3lbwalnuts -=or=-
Directions
- 1
1 ts Dried yeast 1/4 c Warm water 3 1/2 c Water at room temperature 13/16 c Biga Pugliese, see recipe 3 3/4 c Wholewheat flour 3 3/4 c Unble
- 2
Add the remaining water & the biga, then the flours & the salt
- 3
Mix with a wooden spoon for 5 minutes
- 4
The dough will not pull away from the side of the bowl
- 5
Wet your hands & knead on a lightly floured board to ensure that all the ingredients are well mixed
- 6
Turn into a lightly oiled bowl, cover with plastic wrap & let rise at room temperature until it has almost tripled in volume, 3 to 5 hours
- 7
This dough works very well if left to rise overnight or in the refrigerator
- 8
Let it come back to room temperature before shaping