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RUSTIC ITALIAN LOAF

Biga

11 oz. (2cups) bread flour
1/4 teaspoon instant heast
8 oz. (1 cup) water

Dough

16.5 oz. 3 cups) bread flour plus extra for dusting hands & work surface
1 tsp. instant yeast
10.7 oz. (1 1/3 cups) water, room temp
2 tsp. salt

To change to whole wheat : for the biga use 1 1/4cup bread flour & 1 1/4 cup whole wheat and for the dough 1 1/2 bread flour and 1 1/2 whole wheat. (This changes the crust and crumb drastically.)

Biga: combing flour, yeast and water and stir until a “shaggy” dough forms – 3 min. Cocver bowl with plastic wrap & let stand at room temp until it begins to bubble and rise – about 3 hrs. Refrigerate at least 8 hrs
or up to 24 hrs.
For the dough: remove biga from refrigerator and let stand at room temp while making the dough. Combine flour, yeast and water in bowl and knead in machine on lowest speed until rough dough is formed; Cover bowl loosely with plastic wrapand let stand 20 min. Remove plastic and add biga and mix until a cohesive ball forms. Transfer to large bowl, cover w/plasstic wrap sand letrise about 1 hr. until slightly risen and puffy.
Shape: form an 8″ X 10″ rectangle; fold top corner in and then each side corner to form a football shape; place on parchment paper, cover loosly w/plastic wrap and let rise until double in size. Heat oven to 500. Slit top lengthwise 1 1/2 ” from each end. Slide dough onto backing stone and bake for 10 min. Reduce heat to 400 and bake about 35 min longer until golden brown and a inserted thermometer reads 210 in middle. Let cool about 2 hrs.

after first rising turn dough over and let rise one more hour.

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https://recipes.connorbowen.com/recipe/rustic-italian-loaf/