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Here’s the variation on the Piadine Dough I made on Thursday. This recipe makes enough for 2 focaccias or pizzas (10-14 inch diameter, depending on how thick you like your crust).

2 1/4 teaspoons rapid rise yeast
1/2 cup water
2 tablespoons rye flour
1 cup whole wheat bread flour
1 7/8 cup bread flour (2 cups – 2 tablespoons)
1 cup water
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 cup additional bread (or all purpose) flour, if needed for handling

Mise en place*

Combine the rye, whole wheat, and 1 7/8 cup bread flours.

Sprinkle the yeast over the 1/2 cup of water, stir in 1/2 cup of flour mixture until smooth and set aside for about 15 minutes.

While the yeast is proofing, begin the autolyse:  place the remaining 1 cup water in the bowl of a stand mixer fitted with a hook, not paddle. Add the remaining rye/wheat/bread flour mixture and mix on low until combined. You don’t want to overmix at this stage. You do not want to develop the gluten, just allow the water to hydrate the flour. (Note: I was a little concerned when I first did this because it seemed quite dry, but that turned out to be OK, the end result was lovely!)

When the yeast has proofed, pour the mixture into the mixing bowl, add the olive oil, and mix on low speed. It may take a few minutes for the mixture to come together, but it will. You may need to stop the mixer and scrape the dough off the hook and sides once or twice until the dough comes together (starts to look smooth and evenly mixed). Depending on your mixer, this may take 5 or more minutes on low. When the dough is smooth, add the salt and mix about 30-seconds to 1-minute on low until the salt is mixed in. If necessary, turn off the mixer and scrape the dough off the hook. Then, turn the mixer on to high speed and knead for 2 minutes on high.

Whole Wheat & Rye Piadine Dough

Flour a board and turn the dough out onto the board. Let it rest just a moment, then gently shape into a ball. This is a wet dough, so it will come together quite easily. Let it rest a moment, then divide into two pieces, gently reshape into balls, and set to rise in olive-oiled bowls. Cover with plastic. If you are going to use the dough right away, then set it to rise at room temperature. When it doubles in size, gently deflate the dough by pressing down with your fists or palms. Cover the dough again and set it to rise again. When it’s nearly double in size again, then it’s ready. You can skip the “punching down” if you’re in a hurry and just use the dough after the first rise. If you are going to use the dough later, or the next day, then place it in the refrigerator right away. You’ll want to “punch it down” when it’s almost doubled in size, and then return it to the refrigerator.

So far I’ve been using this dough for focaccia and pizza. I think it will also make a lovely ciabatta, also, but I’ve got to get my couches out of storage, and also need to get a new hand peel. I think it would make nice small rolls, too, but I don’t know that it would hold a shape (baguette, batard, boule, etc..) very well because it is such a wet dough. Although, there is a free form baguette shape that would work. I can’t remember the name, but I think it’s an Italian style. I’ll have to play with this, but as I recall, it’s similar to shaping ciabatta, but you cut the dough into longer strips and then gently stretch it into a baguette-like shape.

One thing for certain about this dough is that it requires gentle handling and TLC.

Now … enough goofing off it is time to get outside and enjoy this gorgeous autumn day!

* Mise en place = “to put in place” (i.e., get all your stuff together before you do anything else.)

This entry was posted on Saturday, October 13th, 2012 at 4:25 pm and is filed under Breads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.