Friselle (Ring Shaped Crisps)

Title:
Friselle (Ring Shaped Crisps)

Yield:
20 Friselle

Categories:
Bakery,
Italian,
Bread




Ingredients:





 1 1/4 ts Dried yeast


 1 3/4 c  Warm water


   2/3 c  Biga Pugliese or durum flour


          -- biga


 3 3/4 c  Durum or wholewheat flour


 2 1/2 ts Salt






 Stir the yeast into 1/2 c warm water & let proof for 10 minutes. Stir in


 the rest of the water & the biga. Mix until the starter is broken up & well


 mixed.  Add the salt & the flour, 1 c at a time, mixing until the dough


 comes together.  Add more water if necessary to prevent the dough coming


 away from the bottom of the bowl. Knead on a very lightly floured board


 until the dough comes together. Set in an oiled bowl, cover with plastic


 wrap & let rise until doubled, about 1 1/4 to 1 1/2 hours. Divide the dough


 into 10 equal pieces. Shape each one into a cylinder 8" long & as fat as a


 thumb by roling it on a lightly floured work surface with the palms of your


 hands.  The dough will be springy & elastic. As you roll each one, cover


 the others. Set the rolls onto an oiled baking sheet & connect the ends,


 forming rings, about 4" in diameter. Pat the tops so they are level, cover


 with a towel & let rise until they are puffy & doubled, about 1 hour.


 Preheat oven to 400F.  Bring a large pot of boiling water to a boil. Put


 the friselle, two or three at a time, into the boiling water. Turn them


 over to submerge both sides, but leave them for only 1 or 2 minutes in all.


 Remove carefully & drain on paper towels. Set the friselle on oiled baking


 sheets & bake for 20 minutes until golden & toasty. Remove from the oven,


 let them cool slightly & then cut in half horizontally. Set them cut side


 up on the baking sheets. Reduce the heat to 350F & return the friselle to


 the oven for 15 minutes, until crisp & crunchy. Use for bruschetta.