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Sue & Sam Hurwitz <suesam@pipeline.com>
Tue, 01 Sep 1998 07:40:04 -0400
v098.n065.4
                     *  Exported from  MasterCook  *

                                 Biga - 1

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread, Italian
                Breads Already Baked

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****


1/4 tsp yeast
1/4 cup warm water
3/4 cup plus 1 Tbsp. and 1 tsp water
2 1/2 cups flour

Stir yeast into warm water, let stand 10 min.  Stir in remaining water and
flour.  Mix for 3 or 4 minutes.  Let rise at cool room temp 6-24 hours --
the starter will triple in volume and be wet and sticky.  Refrigerate until
ready to use.  It freezes well, needs 3 hours at room temperature to
re-activate.  Can be refrigerated for about a week.


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                     *  Exported from  MasterCook  *

                         Ciabatta - King Arthur's

Recipe By     : King Arthur Flour Company
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread, Italian
                Bread, Sourdough,                Bread, White
                Breads Already Baked

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

1 TB active dry yeast
1 cup sourdough starter
1 1/4 cups warm water
3/4 cup milk
1 TB olive oil
1 TB salt
about 6 to 8 cups unbleached flour

Dissolve the yeast in the starter and water. Let sit for 10 minutes to give
the yeast a chance to get going.

Add the milk, olive oil and salt. Stir in the flour, adding a cup at a time
until you have a dough the consistency of drop-cookie batter. Turn the
dough out onto a lightly floured counter and knead it 10 to 15 minutes,
adding more flour as needed until you have a dough that is smooth and
satiny. The dough should be on the slack side but not oozy; it needs to be
able to hold its shape in the oven.

Place dough in an oiled bowl and cover with plastic wrap or a damp towel.
Place bowl in a warm spot and let it rise for 1 =BD to 2 hours, or until
doubled in size.

Punch down dough to expel air bubbles and turn it onto a lightly floured
counter. Knead dough gently and divide it into three pieces. Form the
loaves into torpedo shapes and place on parchment-lined baking sheets.
Slash tops of loaves and cover them with a damp towel.

Let loaves rise until they look swollen, about 30 minutes. While loaves are
rising, preheat oven to 425 F.

Brush or spray loaves with water. Bake for 10 minutes, brushing or spraying
the loaves with water two more times. Turn the oven to 375 F and bake for
25 more minutes.

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                     *  Exported from  MasterCook  *

                        Ciabatta with Biga Starter

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread                            Bread, Italian
                Bread, Sourdough,                Bread, White
                Starters                         Breads Already Baked

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

1 tsp yeast
5 Tbsp. warm milk
1 c plus 3 tbsp. water, room temperature
1 Tbsp. olive oil
2 cups Biga starter (see below), made 12 hours before
3 3/4 c. white flour
1 Tbsp. salt
cornmeal

Stir yeast into milk; let stand until creamy, about ten min.  Add water, oil
and biga, mix until blended.  Mix flour and salt, add to the bowl, mix for 2
or 3 min.  Knead.  Let rise until doubled.  Cut dough into 4 pieces.  Roll
each piece into a cylinder, then shape into a rectangle, about 10x4 inches.
Place on floured baking sheets.  Dimple with knuckles so they won't rise too
much -- dough will look heavily pockmarked.  Cover with dampened towels, let
rise 1 =BD - 2 hours, till puffy but not doubled -- the loaves will look
flat, but will rise in the oven.  Heat oven to 425 F, sprinkle loaves with
cornmeal.  Bake 20-25 min., spraying 3 times with water in the first 10
minutes. Cool on racks.

Biga starter for Ciabatta - makes about 2 1/3 cups

1/4 tsp yeast
1/4 cup warm water
3/4 cup plus 1 Tbsp. and 1 tsp water
2 1/2 cups flour

Stir yeast into warm water, let stand 10 min.  Stir in remaining water and
flour.  Mix for 3 or 4 minutes.  Let rise at cool room temp 6-24 hours --
the starter will triple in volume and be wet and sticky.  Refrigerate until
ready to use.  It freezes well, needs 3 hours at room temperature to
re-activate.  Can be refrigerated for about a week.


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