Bread
(Yeast
)
Pagnotta
Contributor: Il Fornaio
Biga
1/4 tsp Yeast
1 3/4 cup water warm
3 1/2 cups bread flour
Bread
1 1/2 tsp Yeast
3 1/4 cups water warm
3/4 cup Biga
7 cups bread flour
1 Tbl salt
Olive Oil
Biga
Bloom yeast in water until creamy about 15 minutes, stir in flour until all incorporated and well mixed. Allow to
rise in fridge at least 24 hours. Keeps 2 weeks in fridge, or freeze in individual portions.
Bread
Bring 3/4 cup biga to room temperature. Bloom yeast in water until creamy, about 15 minutes. Add yeast
water to biga and mix with dough hook to shred biga. Mix together salt and flour and slowly add to yeast and
biga. Knead until it pulls away from the sides of the bowl, add flour as needed.c
Coat dough with oil and allow to rise until doubled about 1.5 hours. Punch down and rise again untl doubled, 1
hour. Form into 2 round loaves, place on a large amount of flour. Allow to rise 40 minutes while preheating
the oven and baking stones to 425 degrees.
Flip loaves onto parchment paper so that the bottom is up. Mist oven, place bread on stone and mist again.
Bake 5 minutes, mist oven one more time and lower temp to 400 degrees. Bake 40 minutes until they sound
hollow when thumped.
Edition: 6