| Cuisine: Italian | Type: Bread | Serves: |
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Source:
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Cook's Illustrated Jan/Feb 2003 |
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Attributes:
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Comments:
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You must make the biga -- which gives this bread its flavor -- a day in advance. Then, on the day you plan to make this bread, be sure to start about 7-1/2 hours before you plan to serve it. |
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Serving Suggestions:
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Cut the bread on a bias. This is great bread for making broschetta or crostini. And, it is great toasted with butter and jam for breakfast. |
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Ingredients:
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Biga: The night before you want to make the bread, make a biga from: 2 cups (11 ounces) bread flour 1/4 tsp. yeast 1 cup tepid water Dough: The next day, mix together: 3 cups (16.5 ounces) bread flour 1 tsp. yeast 1-1/4 cups tepid water for about 3 or 4 minutes. Then, cover and let rest for 20 minutes. Finally, add: 2 tsp. salt plus the biga to the dough, and knead per instructions. |
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Instructions:
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1. The day before you plan to bake the bread, make the biga. Combine all ingredients in a Kitchen Aid mixer with a dough hook and mix on lowest speed for 3 minutes. Remove to a bowl and cover tightly with plastic wrap. Allow to stand at room temperature for 3 hours, then refrigerate overnight. (Or, if you leave it out overnight, the bread will have a slightly more sour taste.) 2. To make the bread, first remove the biga from the refrigerator and allow it to come to room temperature. 3. Combine the flour, yeast and water in the mixer and mix on the lowest speed for 3 minutes using the dough hook. Cover the mixer with a towel and allow the dough to stand for 20 minutes. After this rest, add the salt and the biga to the dough. Mix on the lowest speed for 4 minutes. Turn the speed up one notch and mix for 1 additional minute. 4. Transfer the dough to a large bowl, cover with plastic wrap and a towel and allow to rise for 1 hour. Then, "turn" the dough using a plastic scraper or spatula by pulling one side over the top, then the other side over the top, then folding it in half over itself. (The idea is to gently stretch the dough and turn it into itself several times). Allow to rise 1 more hour and then turn the dough again. Allow to rise 1 more hour and scrape the dough out onto a floured surface. 5. Liberally flour the dough and your hands, then "fold" the dough by pressing it into a roughly square shape. Fold the upper left corner to the middle, then the upper right corner to the middle. Now, take the point at the top and starting gently "rolling" the dough toward you starting with the point. You should end up with a "loaf". Now, form this loaf gently into the desired shape. Generally, you want a football shaped loaf. Take the sides and gently fold them down under to the bottom of the loaf as you shape it. (You can cut it in half and make two loafs if you want.) Put the shaped loaf on a piece of parchment paper. Cover gently with plastic wrap and allow to rise 1 hour. 6. Meantime, put a square baking stone in the oven and preheat to 500°F. When the bread has risen, use a razor blade or very sharp knife to make a 1/2 inch deep slit along the length of the loaf, spritz it with some water then using a bread or pizza peel, put it on the hot stone keeping the parchment under it. Allow to cook for 10 minutes. Then, remove the parchment from under the bread loaves and turn them 90 degrees on the stone. Turn the oven down to 400° and continue to bake the bread until the internal temperature is about 195 - 200° F. (The original recipe called for an internal temperature of 215°, but I've never been able to get it to this temperature). This will take about an additional 50 minutes of baking. 7. When done, remove to a rack to cool. Cool for 2 hours before serving. |
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None |
2003-01-05