This looks really good to me. We haven't made it yet but plan to in
the near future. It isn't the typical Italian bread.
* Exported from MasterCook *
Scali
Recipe By :SteveB
Serving Size : 8 Preparation Time :0:00
Categories : Bread Italian
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Biga:
120 g King Arthur Organic Select Artisan Flour
75 g Water
1/8 tsp. Instant Yeast
Final Dough:
240 g King Arthur Organic Select Artisan Flour
145 g Water
8 g Salt
2 tsp. Instant Yeast
10 g Nonfat Dry Milk
2 tbs. Olive Oil
Biga -- (add all of the above)
Italian
The night before baking, the biga is prepared by mixing the flour,
water and yeast until all the ingredients are well incorporated, then
hand kneading briefly until a smooth dough is formed. The biga is
then placed in a covered container and allowed to rest at 70F
overnight until mature, about 12 hours.
The next day, the flour, salt, yeast and non-fat dry milk are
combined. To the bowl of a stand mixer is added the water and olive
oil. Using the whisk attachment, the water and olive oil are whisked
together on speed 3 of the mixer. Slowly, enough of the flour
mixture is added (~40 g) until a stable, aerated emulsion is
formed. The mixer is then stopped and the remaining flour mixture is
added along with the biga. Using a spiral dough hook, the mixture is
mixed on speed 3 until a firm, medium developed dough is achieved,
about 6 minutes. The resulting dough is then covered and allowed to
ferment at 76F for 1 hour, 15 minutes.
After the first fermentation, the dough is turned out onto a
lightly-floured surface and is divided into three equal-weight
pieces. Each piece is preshaped into a short log and allowed to rest
for 10 minutes. After the rest period, each log is then extended
into a tapered strand using the same technique used for shaping
baguettes. Shaping into a 3-stranded braid .
The braided loaf is then placed on a parchment paper-lined baking
sheet, brushed with an egg white wash, made from one egg white and 1
tbs. of water, and sprinkled with sesame seeds. The loaf is then
loosely covered with lightly oiled plastic wrap and allowed to proof
at 74F for about 1 1/2 hours. The loaf-bearing parchment paper is
then slid off the baking sheet and placed onto an oven peel. The
parchment paper and loaf are then slid directly onto the baking stone
of a preheated oven and allowed to bake at 425F for 35 minutes, under
steam for the first 15 minutes of baking.
Source:
"<http://www.breadcetera.com>"
S(Internet Address):
"<http://www.breadcetera.com>"
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Per Serving (excluding unknown items): 200 Calories; 4g Fat (18.6%
calories from fat); 6g Protein; 34g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 397mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat.
NOTES : 2017 - 1116