Italian Biga Bread

  1. Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time.
  2. By Hand: Mix with a wooden spoon for 3 to 4 minutes.
  3. By Mixer: Mix with the paddle at the lowest speed for 2 minutes.
  4. By Processor: Mix just until a sticky dough is formed.
  5. Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until readyto use. When needed, scoop out desired amount.
  6. Shaping And Final Rising - Sprinkle a board with 3 tablespoons flour and scrape dough onto it. With floured hands, gently form a smooth log by first folding the dough in half, then pinching a seam where the halves join. turn dough seam side down and gently pat into a 12 to 13 inch long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap and let stand on board until puffy, about 30 minutes.While dough rises, place a 14 by 16 inch baking stone or 14 by 17 inch baking sheet in the oven and set at 425. Let heat at least 30 minutes.
  7. Sprinkle a 14 by 17 inch baking sheet or piece of stiff cardboard with 2 tablespoons flour. ease hands under the dough, pick up, and as you transfer it to a floured sheet, gently stretch it to 17 inches long. Shake floured sheet to slide dough diagonally onto hot stone or baking sheet.
  8. Baking - Bake bread until deep golden, about 30 to 35 minutes. Let loaf cool on a rack. Serve, or store in a paper bag up to 1 day, or freeze. If a crisper crust is desired, place bread directly on rack of a 425 oven for 5 minutes.

active dry yeast, f, water, flour unbleached, active dry yeast, f, water, flour unbleached

Taken from www.yummly.com/recipe/Italian-Biga-Bread-1660678 (may not work)

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