Ingredients

  • Biga
  • 110 grams bread flour
  • 125 milliliters water
  • 5 grams yeast, fresh
  • Bread
  • 400 grams bread flour
  • 250 milliliters water
  • 5 grams yeast, fresh
  • 1 tablespoon olive oil
  • 1 ¼ teaspoons salt

Directions

1. Biga-Prepare up to 48 hours in advance. Disolve yeast in blood temperature water. Add to sifted flour. Batter should be consistency of a thick pancake batter. Cover and let rest in a warm place.
2. Bread-Disolve yeast in blood temperature water. Add to remaining ingredients. Knead until smooth. Cover and let rise in warm place. Divide into rolls or 2 loaves of bread. Pat each roll/loaf back and forth to let the air rise to just under the surface. Place on baking sheet. Dust with flour. Let rise.
3. Bake 425*F/220*C/GM 7 for 10-12 minutes. Cool on wire rack.

Notes
Serving Ideas:Original serves 8.


Categories
Bread
Keywords
Bread
MacGourmet downloadItalian Biga bread. To import, drag image to your MacGourmet recipe box.