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Friselle (Ring Shaped Crisps)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRISELLE (RING SHAPED CRISPS)
 Categories: Bakery, Italian, Breads
      Yield: 20 Friselle
 
  1 1/4 ts Dried yeast
  1 3/4 c  Warm water
    2/3 c  Biga Pugliese or durum flour
           -- biga
  3 3/4 c  Durum or wholewheat flour
  2 1/2 ts Salt
 
  Stir the yeast into 1/2 c warm water & let proof for 10 minutes. Stir
  in the rest of the water & the biga. Mix until the starter is broken
  up & well mixed.  Add the salt & the flour, 1 c at a time, mixing
  until the dough comes together.  Add more water if necessary to
  prevent the dough coming away from the bottom of the bowl. Knead on a
  very lightly floured board until the dough comes together. Set in an
  oiled bowl, cover with plastic wrap & let rise until doubled, about 1
  1/4 to 1 1/2 hours. Divide the dough into 10 equal pieces. Shape each
  one into a cylinder 8" long & as fat as a thumb by roling it on a
  lightly floured work surface with the palms of your hands.  The dough
  will be springy & elastic. As you roll each one, cover the others.
  Set the rolls onto an oiled baking sheet & connect the ends, forming
  rings, about 4" in diameter. Pat the tops so they are level, cover
  with a towel & let rise until they are puffy & doubled, about 1 hour.
  Preheat oven to 400F.  Bring a large pot of boiling water to a boil.
  Put the friselle, two or three at a time, into the boiling water.
  Turn them over to submerge both sides, but leave them for only 1 or 2
  minutes in all. Remove carefully & drain on paper towels. Set the
  friselle on oiled baking sheets & bake for 20 minutes until golden &
  toasty. Remove from the oven, let them cool slightly & then cut in
  half horizontally. Set them cut side up on the baking sheets. Reduce
  the heat to 350F & return the friselle to the oven for 15 minutes,
  until crisp & crunchy. Use for bruschetta.
 
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