Top-ranked recipe named "Italian Country Bread with Biga"
Try this Italian Country Bread with Biga recipe, or contribute your own. "Ethnic" and "Breads" are two tags used to describe Italian Country Bread with Biga.
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 baguette 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.
There are no reviews yet for Italian Country Bread with Biga. Be the first to review it!