Saturday, April 9, 2011

Italian Country Bread

Prefer King Arthur Flour

Biga Starter

3 cups flour
1 cup water
1/4 t yeast dissolve in 1 t water

Add all to a bowl, cover and leave overnight, 10-12 hours.


Prefer King Arthur Flour

1 T salt
1/2 cup warm water with 1 1/2 t yeast dissolved
7 cups flour
2 3/4 cups water
1 cup of the starter, above

Add all items to mixing bowl of an electric mixer.
Kneed for 20 minutes
Rub olive oil over dough, place in bowl, let rise for 1 hour, covered.
Punch down after 1 hour and rise again, covered for 1 hour.

Take out of bowl and divide into 2 or 3 rounds.

Cover and let rise for 1 hour

Bake at 425 on baking sheets dusted with corn meal until brown and when tapped emit a hollow sound.

NOTE: You will have leftover starter, use for another bath of this bread or can use the rest for Ciabatta Bread, recipe under bread.


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