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home > recipes > breads > italian country bread with biga
I love any etnhic bread recipe! Title: Italian country bread with biga Categories: Breads, Ethnic Yield: 1 loaf Biga: 1 ts Yeast 1 1/8 c Warm water 2 c Bread flour Dough: Biga (above ) 1 1/4 c Bread flour 1 1/2 ts Salt 1/4 c Water Biga is a starter, almost similar to sourdough but not quite.The bread has a flavorful, yeasty beery quality. So 10 to 12 hours before you want the bread, mix the 1 tsp. yeast in the water and let it bubble and foam. Mix in the flour gradually to make a soft almost soupy dough. Cover and it will rise and triple in volume and then fall back and re-rise during the 6 to 8 hours you let it be. Then make the bread. stir the salt right into the biga mixture, mix in the additional water (cold or cool not warm) until it is a thin soupy quality. Mix in the flour to make a firm but soft dough which leaves the sides of the bowl. Turn out to a floured surface and knead dough, adding additional flour if necessary to make a smooth dry dough. Place dough in a bowl, greased with olive oil, cover and let rise doubled about 2 hours. Punch dough down and knead it into a flat oval. cut in half and form each half into a bauguette and let them rest covered with a towel for 30 minutes. then stretch them into longer baguette shapes and place them in a baguette baking tray if you have it. Let rest for 20 minutes. then slash tops and place into a preheated 450 oven for 20 minutes or done. If you dont have a baguette tray any baking sheet or baking stone will do. You also could shape the breads in one large round loaf instead of 2 baguettes. Bake the one large loaf 10 to 15 minutes longer. Note: since this bread is fat free eat the same day or freeze as it stales quickly.

Italian Country Bread with Biga


average rating = 4 stars(4.00001 comment available)
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keyword: italian
keyword: country
keyword: bread
recipes for breads
recipes by butterflydog
Email Address:
(posted September 16, 1997)

I love any etnhic
bread recipe!

Title: Italian country
bread with biga
Categories: Breads, Ethnic
Yield: 1 loaf

Biga:
1 ts
Yeast
1 1/8 c Warm water
2 c
Bread flour
Dough:
Biga (above )
1 1/4 c
Bread flour
1 1/2 ts
Salt
1/4 c Water

Biga is a
starter, almost similar to sourdough but not quite.The bread has a flavorful, yeasty beery quality. So 10 to 12 hours before you want the bread, mix the 1 tsp. yeast in the water and let it bubble and foam. Mix in the flour gradually to make a soft almost soupy dough. Cover and it will rise and triple in volume and then fall back and re-rise during the 6 to 8 hours you let it be. Then make the bread. stir the salt right into the biga mixture, mix in the additional water (cold or cool not warm) until it is a thin soupy quality. Mix in the flour to make a firm but soft dough which leaves the sides of the bowl. Turn out to a floured surface and knead dough, adding additional flour if necessary to make a smooth dry dough. Place dough in a bowl, greased with olive oil, cover and let rise doubled about 2 hours. Punch dough down and knead it into a flat oval. cut in half and form each half into a bauguette and let them rest covered with a towel for 30 minutes. then stretch them into longer baguette shapes and place them in a baguette baking tray if you have it. Let rest for 20 minutes. then slash tops and place into a preheated 450 oven for 20 minutes or done. If you dont have a baguette tray any baking sheet or baking stone will do. You also could shape the breads in one large round loaf instead of 2 baguettes. Bake the one large loaf 10 to 15 minutes longer.

Note: since this
bread is fat free eat the same day or freeze as it stales quickly.


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from Winlock, Washington, United States wrote:0  1

How about the non-fat free? Sounds good and I will try it. Like the thick hard crust breads
4 starsApril 20, 2000


 
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