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This is an all time favorite with my family and friends, this bread uses the biga pre-ferment and it does take a while to make because of the long setting times, but it is a light, fluffy and very flavorful bread. My household all agree that it is well worth the wait.
Ingredientes
- 1 full batch biga pre-ferment
- 3 1/2 C. Unbleached bread flour
- 2 tsp. salt
- 3 Tbs. sugar
- 2 tsp. instant yeast
- 3/4 C. room temperature filtered water
- 1/2 C. butter, room temperature
Direcciones
- Place salt in mixing bowl of your stand mixer, add flour, sugar, butter, and yeast and begin mixing on low speed. With mixer on pinch off pieces of the biga and add it to the other ingredients in the bowl. Next add the water while mixer is still running, if the mix is almost all incorporated and you still see flour in the bottom of the bowl, you can add a little more water, but be very carefull to add a trickle at a time, you do not want it to be like batter. After the dough has formed a ball, switch to medium speed and and mix for 10-12 minutes. After 10 minutes, pinch off a small piece of dough and gently flaten and stretch until you can almost see through it, be very gentle, if it tears before you have it streached it far enough, mix for another 2 minutes, repeat process until it is ready, you want a soft and smooth finished dough. Remove dough from bowl, round it and place in greased bowl, coating both sides, cover with a clear plastic bag and close tightly
- and let rise for 1 hour, it should double in size, after an hour, remove from bowl an knead gently by hand for five minutes. Return to bowl, cover and let rise again till double in size, about an hour. Remove from bowl, and divide equally into two halves, I use my kitchen scale to to make sure I have equal halves. Pat out by hand, and roll tightly up like you would a jelly roll, then press lightly down as you roll it into a log the size of your bread pan. Grease 2 5X9 inch bread pans and place the logs in them, take a piece of plastic and spray lightly with cooking spray, use this to cover the bread pans, finnish by placing a light kitchen towel over the plastic. Let rise for about 90 minutes until doubled in size, it should rise above pan, but not bigger than the sides. 30 minutes before the dough is ready preheat oven to 350 degrees, about center, make sure it is not too close to the elements, if you have an electric oven. Bake for 30-45 minutes, until golden brown and the internal temp is 190 degrees. Remove from pans and place on a wire rack and cool.
