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Ingredients
- 1Â 1/4 tsp dry yeast or possibly 1/2 small cake Fresh,(9 G)
- 1/4 c. hot water
- 3 c. water room temp
- 3/4 c. Biga *(200 grams)
- 7Â 1/2 c. all-purpose flour Unbleached,(1000 G)
- 1 Tbsp. salt Plus,(20 G)
- 1 tsp Salt
Directions
- * Biga: starter made from 1/4 tsp dry yeast, 1/4 c hot water, 3/4 c. room temp water, and 2 1/2 c. flour. Let this rise 6-24 hours at cold room temp, and store in the refrigerator till wanted.
- Proof the yeast in the hot water. Add in 3 c water and the starter, mix until blended. Add in flour and salt, mix until dough comes together and pulls off the sides of the bowl. Knead 3-5 min in a mixer, longer by hand.
- Dough will be very soft and elastic. Let rise about 3 hrs, shape into 3 round loaves or possibly 2 big flattish ones. If you have baking stones, place loaves on whatever you use to slide them into the oven with, or possibly on your baking sheets on sprinkled corn meal if you don'teaspoon Let rise about 1 hour.
- Preheat oven to 450F, and 5 - 10 min before baking flour the loaves' tops and dimple them with your fingers. Bake 50-60 min for big loaves, 30-35 min for little ones. Tap the loaves to test for doneness
- (hollow=done) and cold on a rack.
- I do not know if The Italian Baker is still in print, but it is an excellent book, well worth hunting for. Senza il pane tutto diventa orfano. (This, and some other sayings, came from her introduction.)
- (2 large or possibly 3 small loaves)
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