Italian Bread Experiment 01/07/10

Heidi Hoerman


This made a beautiful, big loaf of bread.


★★★★★ 1 vote

1 large loaf


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--for the biga/poolish--
1 c
bread flour
1 c
about 1/3
envelope fast acting yeast
--for the bread--
recipe biga
4+ c
flour, divided
envelope fast acting yeast
1 c
1 Tbsp
coarse salt
1/4+ c
olive oil

How to Make Italian Bread Experiment 01/07/10


  • 1Stir together the biga/poolish ingredients in a large bread bowl. Cover with plastic wrap and let sit overnight (8-10 hours) until bubbly.
  • 2To the risen biga/poolish, add the remainder of the envelope of yeast, salt, 3 1/2 cups flour, salt, olive oil and water. Stir well to combine. This will form a very sticky, ragged dough. Cover the bread bowl again and allow to rise 1 1/2 to 2 hours.
  • 3Knead the risen dough, first on a counter greased with olive oil, then on a counter dusted with as little additional flour as possible.
  • 4Form the dough into a ball and throw it onto the counter two or three times. The impact relaxes the dough, enhancing the rise.
  • 5Place back in the bowl, cover, and allow to rise for an additional hour.
  • 6Remove the dough from the bowl and slap it several times onto a lightly floured counter to relax it. Shape it into a rectangle, roll it into a loaf and place on a baking sheet lined with parchment paper. Cut slits across the top at about 1 inch intervals to release the tension on top of the loaf.
    Allow to rise for another 45 minutes to 1 hour.
  • 7Preheat oven to 500F. Bake for 10 minutes then reduce to 400F. Bake for 35 minutes.

Printable Recipe Card

About Italian Bread Experiment 01/07/10

Course/Dish: Other Breads
Other Tag: Quick & Easy

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