1. The evening before baking, place the 400g
flour in a large bowl. Place the yeast in a
separate container and add three tablespoons of
water. Leave to dissolve. Add to the flour
together with the water.
2. Mix well until all the ingredients are
combined. Cover and leave overnight at room
temperature (18-21 deg) for 12-14 hours, until
the biga is slightly domed, about tripled in
volume, and packed with gas bubbles and has a
strong, ripe smell of alcohol.
Day 2
3. Measure the 100g flour, salt and yeast
and mix together. Add the water and all of the
biga. First mix with a spatula, and then mix by
hand (wet your hands because this is a very
sticky dough). Fold the dough to fully mix the
ingredients. Leave to rise in a warm place.
4. After 30 min fold the dough in the bowl
(take the dough from the edge of the bowl to the
middle). Use spatula, it’s easier.
5. Repeat for another 2 times (at 1hr and
1.5 hours). Then leave to rise for an additional
hour. Heat the oven to 230 deg C.
6. After the final rise, remove from bowl
and tip onto a well floured surface. Pull the
edges into the centre. Shape into a ball and
place smooth side up (seam side down) into a well
floured bowl. Leave to rise for an additional
hour or until you leave a dent in the surface
when pressed.
7. Place the dough on a flat surface, cut
the surface and place in the hot oven.
8. Bake for about an hour until dark brown.
I used a third of the dough to make flat bread
with garlic and parmesan. Flatten the dough
(after the 2.5 hours rising), brush with garlic
flavoured oil and sprinkle with garlic and
parsley seasoning. Add some parmesan cheese and
bake in a hot oven until brown
Originally Submitted
11/9/2014
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