* Exported from MasterCook *
Bread, Italian Biga
Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Bread-Bakers Mailing List Breads
Ethnic Italian
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lukewarm water
1 1/4 teaspoons active dry yeast -- (about 1/2 package)
3 3/4 cups all-purpose flour -- about
1 cup ice-cold water
2 teaspoons salt
1. Biga. In a bowl, combine 1/4 cup lukewarm water and 1/4 teaspoon
yeast. Let stand until yeast is dissolved, about 5 minutes. With your
hands, mix in 3/4 cup flour until evenly moistened; dough will be
stiff. Gather into a ball, put in a glass measuring cup, wrap
airtight, and let stand at room temperature until biga is bubbly and
has tripled in volume, 3 to 5 hours. Use as directed below. (If
making ahead, stir down biga after it rises, then chill airtight up
to 2 days 'stirring down once a day' or freeze up to 2 weeks; thaw to use.
2. Mixing dough. In a small bowl, combine remaining 1/4 cup lukewarm
water and 1 teaspoon yeast. Let stand until yeast is dissolved, about
5 minutes. If using a food processor, whirl biga and 1/4 cup ice-cold
water until smooth. Add yeast mixture, salt, and remaining 3/4 cup
ice-cold water; pulse until blended. Add 2 3/4 cups flour; pulse
until incorporated, then whirl until dough is very smooth and
elastic, about 2 minutes. (If machine stops, wait a few minutes for
motor to cool, then resume, or transfer to a bowl and beat by hand.
To test elasticity, stretch apart a 1" chunk of dough with your
fingers, and hold it up to the light; if it forms a thin sheet you
can see through and doesn't shred apart, dough is ready. Dough will
be very sticky. If using a mixer with a dough hook, place biga in
large bowl with 1/4 cup ice-cold water. Using paddle, mix on low
speed until fairly smooth. Add yeast mixture, salt, and remaining 3/4
cup ice-cold water; mix until blended. Add 2 3/4 cups flour and beat
on medium speed until well blended. Change to dough hook and beat on
medium speed until very smooth and elastic, 12 to 14 minutes (see
elasticity test above); dough will be very sticky.
3. First rise. Scrape dough into an oiled bowl (a 2 qt measuring cup
is ideal). Wrap airtight and let stand at room temperature until
tripled, about 3 hours. Or chill up to 24 hours, then let stand at
room temperature until tripled, about 5 hours,
4. Shaping and final rise. Sprinkle a board with 3 tablespoons flour
and scrape dough onto it. With floured hands, gently form a smooth
log by first folding dough in half, then pinching a seam where halves
join (photo B). Turn dough seam side down and gently pat into a 12 to
13" long rectangle. Lightly sprinkle with flour. Cover loosely with
plastic wrap and let stand on board until puffy, about 30 minutes.
5. While dough rises, place a 14 by 16" baking stone or 14 by 17"
baking sheet in oven and set at 425F. Let heat at least 30 minutes.
6. Sprinkle a 14 by 17" baking sheet or piece of stiff cardboard with
2 tablespoons flour. Ease hands under dough, pick up, and as you
transfer it to floured sheet, gently stretch it to 17" long. Shake
floured sheet to slide dough diagonally onto hot stone or baking sheet.
7. Baking. Bake bread until deep golden, 30 to 35 minutes. Let loaf
cool on a rack.
8. Serve, store in a paper bag up to 1 day, or freeze. If a crisper
crust is desired, place bread directly on rack of a 425F oven for
about 5 minutes.
Per ounce: 75 cal., 2.4% (1.8 cal.) from fat; 2.2 g protein; 0.2 g
fat (0 g sat.); 16 g carbo. 192 mg sodium; 0 mg chol.
Makes: 1 loaf: 1 pound, 7 oz
Source:
"Sunset, May 1996"
Start to Finish Time:
"0:25"
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Per Serving (excluding unknown items): 143 Calories; trace Fat (2.6%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 357mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat.
NOTES : This recipe is best suited for a lazy weekend, but you can
gear it to a weekday schedule. The biga can be made ahead and chilled
or frozen, and the kneaded dough can rest in the refrigerator up to
24 hours before its first rise.
You can double or triple the biga for later baking (the biga will
rise on the shorter end of the noted time). A baking stone (sold with
gourmet cookware) makes the thickest, crispest crust, but you can use
a large baking sheet.