Saturday, November 15, 2014

Calzones - (using "biga start)

They say that in order for a calzone to be a "real" calzone, you can not put sauce on the inside.. 
For the Ferment (biga)
1 teaspoon of dry yeast
8 Tablespoons of lukewarm water
1-1/2 cups white bread flour

Dissolve the yeast in the water, add the flour and work it with a wooden spoon until you have thick batter. Cover it with plastic wrap and let rest in the fridge overnight or at room temperature for 2 1/2 -3 hours, or until bubbly and risen.

1 recipe of active 60% hydrated biga (see recipe above)
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1 cup precooked mild Italian sausage
1/2 cup sliced fresh mushrooms (optional)
1 tablespoon dried basil leaves
1 egg, beaten

 To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and chill.

To Make Dough: 
In the your bowl of biga,  Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
When dough is ready, Preheat oven to 375 degrees F (190 degrees C) and punch dough down and separate it into 6-8 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 2-3 tablspoons of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

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