URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX | Page 88

Bread & Focaccia 200g 100g 21g 500g 200g 250g 21g 8g 88 urbanlifenstyle.com Biga: Flour Water Yeast { Prepare the day before } Dough: Flour Biga Ice-water Yeast Salt Mix the flour with the water and the yeast. Add the salt and the Biga. The dough must be quite smooth and pliable. Form the bread into small balls, weighing about 30 gr each. Allow to rise for 2 hours in a warm and damp place (around 40°C). Bake for 9-10 minutes at about 200°C. For the focaccia roll out the dough to about 1 centimeter thick and place in a pan, allowing it to rise just like the bread. Brush with oil and rosemary and cover with cooking salt. Bake for 10 minutes at about 200°C. 89