Italian Bread Experiment 01/07/10
·--for the biga/poolish--
1 cbread flour
about 1/3envelope fast acting yeast
·--for the bread--
4+ cflour, divided
2/3envelope fast acting yeast
1 Tbspcoarse salt
1/4+ colive oil
How to Make Italian Bread Experiment 01/07/10
- Stir together the biga/poolish ingredients in a large bread bowl. Cover with plastic wrap and let sit overnight (8-10 hours) until bubbly.
- To 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.
- Knead the risen dough, first on a counter greased with olive oil, then on a counter dusted with as little additional flour as possible.
- Form the dough into a ball and throw it onto the counter two or three times. The impact relaxes the dough, enhancing the rise.
- Place back in the bowl, cover, and allow to rise for an additional hour.
- Remove 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.
- Preheat oven to 500F. Bake for 10 minutes then reduce to 400F. Bake for 35 minutes.