![]() ![]() If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust. Using bread flour will give you a much crisper crust. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. Meanwhile, add in 3 cups all-purpose flour into a large bowl, along with 1 tbsp baking powder and 3/4 tsp sea salt, mix together, then make a well, add in 2 tbsp extra virgin olive oil, 3 tbsp honey and the 1 cup of saffron infused water. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Pinch a 1/4 tsp of saffron threads into 1 cup of luke warm water, mix together and set aside. Using a stand mixer with a dough hook attachment, mix flour, water and olive oil on low for 1½ minutes. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. If the dough is too dry, add additional water, 1 tablespoon at a time. ![]() ![]() Add the yeast mixture into the dry ingredients. In a separate large bowl, add the flour, 1 tablespoon of olive oil, salt and sugar. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Add the milk, ½ cup of water and yeast in a large cup. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. ![]()
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