Great for tearing and sharing with 3 different flavoured doughs in the colours of the Italian flag.
- 300g White Bread flour
- 185g room temp water
- 1 egg
- 6g salt
- 50g grated Parmesan cheese plus extra for grating
- 2g instant yeast (I always use a small amount of yeast and let it prove for longer until doubled in size).
- 2 tbs of red pesto
- 2 tbs of green pesto
Mix all the ingredients together (except the red and green pesto) in a bowl and then kneed for 5-10 mins until window pane effect is achieved.
Split the dough into 4 equal sized pieces. Add a tablespoon of green pesto to one piece of dough and mix in until a uniform consistency and colour. Do the same with Red pesto for the second piece of dough. Form all 4 pieces of dough into 4 balls and then put each ball into a separate bowls, cover and leave until doubled in size (approx 2-3 hours depending on room temperature).
Knock back each of the 4 balls and then roll out to 4 disks about the size of dinner plate.
Place the green pesto disk of dough on a lightly floured piece of grease proof paper and spread approx 1 tbs of pesto on top. Then place a white disk of dough on top of the green disk and grate some Parmesan cheese, followed by adding the red pesto disk of dough On top. Then spread a tbs of red pesto on top and finally add the final white disk of dough. With a sharp knife go around the circumference to create a 4 layer dough circle.
Cut the dough into 16 equal sized segments, but don't cut all the way into the centre of circle (see photo). Twist adjacent segments away from each other and then connect at the end (check out YouTube videos for Star Bread to get a better idea of the process). Continue this process until you have a star shaped loaf with 8 points.
Cover the star dough with a tea towel for 30-45 mins for the second rise. Meanwhile turn the oven onto 200c fan and allow to heat up for the 30-45 mins.
Put the dough in the oven with a pizza peel, add some water to create steam, turn the temp down to 180c and then bake for 30-35 mins. Once baked, place on a cooling rack and leave to cool.
Added by: Nick Hill
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