This bread requires the biga - style pre-ferment. Please see the recipe for the pre-ferment.
Ingredients
- 4 c biga-style pre-ferment (16 oz), see other recipe
- 3 ½ c flour (16 oz)
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp instant yeast
- 2 tbsp olive oil
- ½ c milk
- 1 c cool water (65 deg to 70 deg)
Instructions
Make the biga the day before or 5 hours before you want to start this bread.
Measure biga and let it sit out for an hour before using (if it was refrigerated overnight).
Cut the biga into small pieces and combine it with all the other ingredients.
Mix on slow speed for 1 min, and then switch to the dough hook and continue to mix on medium for 8 min.
Cover the bowl with plastic wrap and allow the dough to rise at room temp for 4 hours, or until it swells to 1 ½ times its original size.
Scrape it onto a heavily floured counter, flour hands, and roll the dough in flour to coat it.
Divide the dough into 3 pieces. Coat with flour, spray non-stick cooking spray on it, and cover with plastic. Let rise 1 hour.
Shape dough on parchment. Coat with flour, spray non-stick cooking spray on it, and cover with plastic. Let rise 2 hours.
Preheat oven to 425 deg F
Put 2 cups water in bottom of oven in an oven safe container.
Put bread in. Spritz bread and oven (careful not to spray light bulb) with water.
At 2 min Spritz bread and oven (careful not to spray light bulb) with water.
At 7 min Spritz bread and oven (careful not to spray light bulb) with water.
Bake for a total of about 30 min.
