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Receta Italian Biga Bread
by Global Cookbook

Italian Biga Bread
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Ingredientes

  • 1/4 tsp - Active dry yeast
  • 1/4 c. - hot water, 105 F To 115 F
  • 3/4 c. - Water, Room Temp
  • 2 1/2 c. - All-Purpose Flour, Unbleached
  • 1/2 tsp - Active dry yeast
  • 1/4 c. - hot water -- 105 F To 115 F
  • 1 1/4 c. - Water -- Room Temp
  • 3 3/4 c. - All-Purpose Flour -- Unbleached

Direcciones

  1. Stir the yeast into the hot water and let stand till creamy looking, about 10 min. Stir in the remaining water and then the flour, 1 c. at a time.
  2. By Hand: Mix with a wooden spoon for 3 to 4 min.
  3. By Mixer: Mix with the paddle at the lowest speed for 2 min.
  4. By Processor: Mix just till a sticky dough is formed.
  5. Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cold room temperature for 6 to 24 hrs. The starter will triple in volume and still be wet and sticky when ready. Cover and chill till readyto use. When needed, scoop out desired amount.
  6. Shaping And Final Rising - Sprinkle a board with 3 Tbsp. flour and scrape dough onto it. With floured hands, gently form a smooth log by first folding the dough in half, then pinching a seam where the halves join. turn dough seam side down and gently pat into a 12 to 13 inch long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap and let stand on board till puffy, about 30 min.While dough rises, place a 14 by 16 inch baking stone or possibly 14 by 17 inch baking sheet in the oven and set at 425. Let heat at least 30 min.
  7. Sprinkle a 14 by 17 inch baking sheet or possibly piece of stiff cardboard with 2 Tbsp. flour. ease hands under the dough, pick up, and as you transfer it to a floured sheet, gently stretch it to 17 inches long. Shake floured sheet to slide dough diagonally onto warm stone or possibly baking sheet.
  8. Baking - Bake bread till deep golden brown, about 30 to 35 min. Let loaf cold on a rack. Serve, or possibly store in a paper bag up to 1 day, or possibly freeze. If a crisper crust is desired, place bread directly on rack of a 425 oven for 5 min.