Biga:
Mix flour and yeast together
Add water and mix until incorporated
Cover with plastic and allow to sit 12 to 24 hours
After 24 hours
Final Dough
Place Biga and water into bowl and dissolve biga
Add flour yeast and salt
Mix, I hand mix this, until smooth and silky
A little more ...
There you go.
Cover and allow to rise until doubled, about 1 and a half hours
After the first 20 minutes fold the dough. I will post pics on the method.
Dust the table top well.
Sprinkle some flour on the top of the dough
Turn out onto floured table top
Fold one side 2/3 over
Repeat with the other side
Now the top
Then the bottom
Placing folds down, return to the bowl and cover. Allow to rise the remaining time.
Turn out onto a well floured surface and halve
Form into rough ovals, dust tops with flour, cover and let rise until doubled. Another 1 and a half hours or so.
You can also cut off smaller pieces and place on a cornmeal dusted cookie sheet to make roll sized buns. These will take less time to rise, say about 30 minutes or so.
Preheat your oven and stone to 450°F
Transfer loaves to stone and bake 20-30 minutes, until internal temperature is 200°F, or until hollow sounding when thumped on the bottom.
Alternative method. Just cut the dough in half and place on muslin dusted with rice flour.
Once risen, dust what is being used to transfer to the stone and place next to the muslin.
Flip the dough over onto the transfer peel. The top then becomes the bottom.
Cool on a wire rack.
Baker' Percentages for those interested.
Biga:
Bread flour 100%
Rapid Rise Yeast 0.29%
Water 77.04%
Final Dough:
Bread Flour 100%
Rapid Rise Yeast 0.58%
Water 77.04%
Salt 3.18%
Biga is 88.66%
The picture is this recipe in grams
Per serving:
(60g or just over 2 ounces)
Calories 129
Fat 0.0g
Saturated 0.0g
Polyunsaturated 0.0g
Monounsaturated 0.0g
Trans 0.0g
Cholesterol 0.0mg
Sodium 367.2mg
Potassium 0.0mg
Carbohydrates 24.6g
Dietary Fiber 1.2g
Sugars 0.0g
Protein 4.7g
Vitamin A 0.0%
Vitamin C 0.8%
Calcium 0.1%
Iron 2.3%
