The squid ink dough is a versatile dough with which to prepare gourmet bread, focaccia, and savories that are not only delicious but also visually stunning. For my squid ink dough, I used the low glycemic index mix [molino spadoni] based on type 1 flour and resistant starch, rich in fiber and protein.. 1 tablespoon squid ink 3 ½ teaspoons active dry yeast 1 teaspoon granulated sugar 1 pound|455 grams all-purpose flour 1 teaspoon kosher salt egg wash, to brush tops of bread furikake seasoning.
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Squid Ink Bread, a gluten free recipe from Food52.. Enjoy! I like a good flatbread where the bread is soft and chewy with a crisp bottom that holds up the toppings well and gives a little crunch when you bite all the way through it, and this dough is just that. The dark color comes from the addition of squid ink, but don't let that scare you.
