Piada Bread
Burrata and Allium Butter
Chef Kelly Whitaker of Basta | Boulder, CO
Yield: 6 servings
Adapted by StarChefs | April 2017
INGREDIENTS
Piada Bread:
731 grams water, 85°F
58.5 grams salt
900 grams whole wheat flour
180 grams levain
Allium Butter:
125 grams butter
125 grams extra virgin olive oil
1 tablespoon chopped chives
1 tablespoon spring garlic
1 tablespoon sliced spring shallot
3 cloves roasted garlic
To Assemble and Serve:
Six 4-ounce balls burrata
Maldon sea salt
METHOD
For the Piada Bread:
Combine warm water and 38.5 grams of salt, stirring to dissolve. In the bowl of a stand mixer fitted with a dough hook, combine flour, salt water, levain, and remaining salt. Mix for 6 minutes. Place dough in a large container and cover. Allow dough to rise and then punch it down. Roll dough into six 9½ -ounce balls and store in the refrigerate for 24 hours. The next day, remove and let sit at room temperature for 1 hour.
For the Allium Butter:
In a saucepan over low heat, melt butter in olive oil. Add chives, garlic, and shallots. Simmer 2 to 3 minutes until warmed through.
To Assemble and Serve:
Heat a hearth oven or charcoal grill to 600°F to 800°F. Flatten the dough ball and place in the hearth. Bake for about 2 minutes, or until lightly speckled and blackened on the outside. Place a ball of burrata in the bottom of a bowl and flatten with a spoon. Slice the Piada Bread into quarters and place on top of the burrata. Pour the Allium Butter over the Piada Bread and garnish with sea salt.
