This was the first year we've made this and it was a huge hit. We ended up making over 25 of these for parties, friends and family. It's pretty simple. Tom's mom was so into it, she wanted all the details, so she could try it herself.
USE BOTTLED WATER
To start you need:
3 cups all purpose flour
2 1/4 cups bread flour
4 t kosher salt
1T rapid rise yeast
1. Mix 2 1/2 cups all purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105-110) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost triple in size, 2-3 hours. Divide the dough in half and transfer one half to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours. Use plenty of flour on your hands, it is sticky.
2. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape into a smooth, taut ball. Cover them loosely with plastic wrap and put back in the refrigerator for 30 minutes.
3. Put a large piece of parchment on a pizza peel. Dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9 inch diameter ring with a 5 inch hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment and repeat with the other ball.
Let them rest, uncovered for 15 minutes. With a kitchen shears and at a 45 degree angle, make deep cuts at 1 to 1 1/2 inch intervals all the way around both dough rings. Pull the cut sections away from the center as you go to make the "leaves". Let rest again for 15 minutes uncovered until plump.
Put a pizza stone on the highest oven rack and put a broiler pan on the lowest rack. Preheat oven to 475.
Note: Use plenty of flour when dividing the dough, its very sticky. Keep your hands well floured and also the shears, its really sticky dough! The cuts can be pretty deep just not to the bottom. I think it looks even better with the deeper cut.
You can make the dough ahead and leave it the refrigerator for up to 3 days. But before you work with it, let it come to room temperature completely. About 3 hours. You can also freeze the bread after its baked. Let it cool completely, wrap it tightly in foil and freeze up to 5 days. To reheat, preheat the oven to 450, put the wrapped bread directly into the over. Bake 20-25 minutes.
To start you need:
3 cups all purpose flour
2 1/4 cups bread flour
4 t kosher salt
1T rapid rise yeast
1. Mix 2 1/2 cups all purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105-110) in a large bowl with a wooden spoon to make a wet and sticky dough. Cover loosely with plastic wrap and set aside in a warm place until almost triple in size, 2-3 hours. Divide the dough in half and transfer one half to another bowl. Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours. Use plenty of flour on your hands, it is sticky.
2. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape into a smooth, taut ball. Cover them loosely with plastic wrap and put back in the refrigerator for 30 minutes.
3. Put a large piece of parchment on a pizza peel. Dust with flour. Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole. Place on the parchment, then gently stretch the dough from the center to make a 9 inch diameter ring with a 5 inch hole in the center. Sprinkle generously with flour. Lay out another sheet of parchment and repeat with the other ball.
Put a pizza stone on the highest oven rack and put a broiler pan on the lowest rack. Preheat oven to 475.
Slide one dough wreath with the parchment directly onto the hot stone. Carefully pour 1 cup of water into the broiler pan underneath to create steam; quickly shut the oven door. Be careful of the steam.
Bake until bread is golden brown 15-20 minutes.
Transfers to a rack to cool. Repeat with the 2nd dough wreath adding another cup of water to the broiler pan.
You can make the dough ahead and leave it the refrigerator for up to 3 days. But before you work with it, let it come to room temperature completely. About 3 hours. You can also freeze the bread after its baked. Let it cool completely, wrap it tightly in foil and freeze up to 5 days. To reheat, preheat the oven to 450, put the wrapped bread directly into the over. Bake 20-25 minutes.
No comments:
Post a Comment