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Ingredients
- 1 tsp Yeast
- 1 1/8 c. Hot water
- 2 c. Bread flour Biga (above )
- 1 1/4 c. Bread flour
- 1 1/2 tsp Salt
- 1/4 c. Water
Directions
- Biga is a starter, almost similar to sourdough but not quite.The bread has a flavorful, yeasty beery quality. So 10 to 12 hrs before you want the bread, mix the 1 teaspoon yeast in the water and let it bubble and foam. Fold 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 hrs you let it be. Then make the bread. Stir the salt right into the biga mix, fold in the additional water ( cool or possibly cold not hot ) till it is a thin soupy quality. Fold in the flour to make a hard but soft dough that 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 extra virgin olive oil, cover and let rise doubled about 2 hrs. 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 min. then stretch them into longer baguette shapes and place them in a baguette baking tray if you have it. Let rest for 20 min.
- then slash tops and place into a preheated 450 oven for 20 min or possibly done.
- If you do not have a baguette tray any baking sheet or possibly 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 min longer.
- Note: sincethis bread is fat free eat the same day or possibly freeze as it stales quickly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 630 | |
| Calories from Fat 25 | 4% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3507mg | 146% |
| Potassium 252mg | 7% |
| Total Carbs 125.74g | 34% |
| Dietary Fiber 5.0g | 17% |
| Sugars 0.53g | 0% |
| Protein 22.05g | 35% |
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