Posted by: Jonjon | March 21, 2009

Tarrali – Fennel and Pepper 9/10 for texture, 8/10 for taste, could do with more salt and black pepper




Tarrali – Fennel and Pepper 9/10 for texture, 8/10 for taste, could do with more salt and black pepper

http://www.wildyeastblog.com/2009/02/10/pepper-fennel-taralli/
0.01% yeast, 0.1% salt, 0.7% black pepper., 43% water, 7% olive oil, 10% white wine, 1.7% fennel seeds. (79% flour, 21% high-gluten flour)
24 taralli
Final Dough Ingredients:
• 340 g flour 170g
• 90 g high-gluten flour (such as King Arthur’s Sir Lancelot) 45g
• 0.7 g (1/4 t.) instant yeast 1/8t
• 7 g (generous 1 t.) salt 1/2/t
• 2.5 g (3/4 t.) coarsely-ground black pepper 1.25g ¼ and 1/8 T
• 188 g water at room temperature 94g
• 30 g olive oil 15g
• 45 g white wine 22g
• 7.5 g (generous 1 T.) fennel seeds 1/2t
• 2 T. olive oil for boiling 1T
Method:
1. In the bowl of a food processor, combine the flours, salt, yeast, and pepper with a few pulses.
2. Combine the water, 30 g olive oil, and wine. With the processor running, add the liquid ingredients in a thin stream.
3. Process for about a minute, until the dough is smooth and firm.
4. Knead the fennel seeds into the dough by hand until they are evenly distributed.
5. Divide the dough into 24 pieces of approximately 30 grams each.
6. To shape each taralle, roll the dough into a rope about 11 inches long and pinch the ends together. (If the dough is a little dry, a quick spritz of water with a fine spray bottle helps it roll more easily, and the ends stick to each other.) Gently stretch the ring into an oval and lay in on the counter.
• Cover the taralli with plastic and proof for 2 hours. They will not look like they have risen.
• Meanwhile, place two oven racks in the center of the oven and preheat to 400°F.
• Bring a large pot of water to a simmer and add the 2 T. olive oil.
• Place a cooling rack on the counter with a dishtowel underneath it. Line two large baking sheets with parchment paper.
• Boil the taralli in batches of three or four for about one minute, until they float and puff a little. Remove them to the cooling rack with a slotted spatula. Once drained, arrange them on the paper-lined baking sheets.
• Once all the taralli are boiled, bake for 40 – 45 minutes, until very dry, rotating the baking sheets about halfway through the baking.
• Cool on a wire rack.

Conclusion
The whole thing was easy to work with. My one nearly came out a bit dry but the recipe was right on the spot. The texture was very good. These were very crispy, and would go nice with dips or some kind of sauce. They didn’t have much flavor by themselves. Perhaps it was beause of the white wine I used, which wasn’t that good. More salt and black pepper perhaps could be used to heighten the flavor if they were to be eaten on their own.

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