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Sponge:
1 1/2 cups warm water, approx. 110 degrees
pinch sugar
1 tsp. active dry yeast
3-4 cups flour
Place water and sugar in a large bowl. Stir in yeast and let sit
5-10 minutes until mixture is foamy. Gradually add the flour,
stirring after each addition, to make a very thick batter-like
mixture. Cover with a damp towel and allow to rise at room
temperature for at least 30 minutes, but as long as 8 hours.
Dough:
1 tsp. active dry yeast
pinch sugar
1 1/2 cups warm water
3 Tbsp. olive oil
1/4 cup finely chopped fresh rosemary
2 Tbsp. kosher salt
2 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour
Place water and sugar in a large bowl. Stir in yeast and allow to
sit 5-10 minutes or until foamy. Stir into above sponge
mixture. Add rosemary and olive oil. Stir. Gradually add
the flour until dough is too stiff to stir. Sprinkle counter with
flour and turn dough out onto counter. Sprinkle with salt and knead,
adding additional flour to keep dough from sticking. The dough
should end up smooth and slightly sticky. Lightly oil bowl and place
dough in bowl, cover tightly and allow to rise 1-1/2 hours or , place in
refrigerator overnight. Remove dough from refrigerator and allow to
reach room temperature, approx. 2 hours.
Place dough on a lightly floured
counter. Divide dough into 2 pieces. Shape dough into desired
forms. Cover with plastic and allow to rise 1 1/2-2 hours.
Bake 425 degrees for 15 minutes then turn oven down to 350 degrees and
bake an additional 20 minutes.
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