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“This is a recipe I found published in a magazine in Idaho. It comes from the chef and owner of Angelo's Ristorante.”
READY IN:
2hrs 35mins
YIELD:
2 1/2 pans
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the water, 1/2 cup biga, yeast, three quarters of the flour and salt (in that order) in the mixer and incorporate.
  2. Add the remaining flour and continue mixing for 5 minutes.
  3. Split the dough into oiled bowls and let rise twice, about 1 hour at 70°F.
  4. Press out onto oiled sheet pans and brush with infused oil and finely chopped rosemary and oregano.
  5. Let rise until doubled (about 1/2 hour).
  6. Press down gently with fingers to make dimples.
  7. Finish with a sprinkling of kosher salt.
  8. Bake at 425F for 15 minutes then turn and bake an additional 20 minutes until golden brown on top.
  9. Save any remaining biga for the next batch.

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