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.