Brush edges with olive oil and dust with black pepper. Baking in 2 batches, place on baking sheets. With a small rolling pin, roll out to a circle approximately 8 inches in diameter. With the lightly floured palm of your hand, flatten the dough. Working with one piece of dough at a time, keeping the rest of the dough covered. Preheat the oven to 450ยบ F and dust two very large baking sheets with flour. The dough is ready when an impression from a finger does not bounce back. Roll each piece into a ball, dust the top with flour and let rest on a floured surface, covered, for 30 minutes. Gently punch the dough down, and turn out onto a lightly floured surface. Return the dough to the bowl, cover with plastic wrap, and let rise for 1-1/2 to 2 hours in a warm place, until doubled in volume. Clean out the bowl, wipe dry, and lightly oil. Mix by hand or with a dough hook for 5 minutes, then turn out onto a lightly floured work surface and knead until smooth and elastic. Mix to combine and then add the walnuts, salt and half the oil. Stir in the remaining bread flour and the whole-wheat flour. Stir in the yeast and half the bread flour and let sit for 10 minutes until the mixture is bubbly. In a large bowl, dissolve the honey in the lukewarm water.
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