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Crusty Bread Recipe


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     Crusty Bread

Category   Desserts - Breads
Sub Category   None
Preptime   24 hours

Day 1 - Biga
400g strong flour
270g water (27 deg C)
3/32 tsp active dried yeast
Day 2
100g strong flour
103g water (41 deg C)
11g fine sea salt
ľ tsp active dried yeast
All of the biga

1. The evening before baking, place the 400g flour in a large bowl. Place the yeast in a separate container and add three tablespoons of water. Leave to dissolve. Add to the flour together with the water. 2. Mix well until all the ingredients are combined. Cover and leave overnight at room temperature (18-21 deg) for 12-14 hours, until the biga is slightly domed, about tripled in volume, and packed with gas bubbles and has a strong, ripe smell of alcohol.
Day 2 3. Measure the 100g flour, salt and yeast and mix together. Add the water and all of the biga. First mix with a spatula, and then mix by hand (wet your hands because this is a very sticky dough). Fold the dough to fully mix the ingredients. Leave to rise in a warm place. 4. After 30 min fold the dough in the bowl (take the dough from the edge of the bowl to the middle). Use spatula, itís easier. 5. Repeat for another 2 times (at 1hr and 1.5 hours). Then leave to rise for an additional hour. Heat the oven to 230 deg C. 6. After the final rise, remove from bowl and tip onto a well floured surface. Pull the edges into the centre. Shape into a ball and place smooth side up (seam side down) into a well floured bowl. Leave to rise for an additional hour or until you leave a dent in the surface when pressed. 7. Place the dough on a flat surface, cut the surface and place in the hot oven. 8. Bake for about an hour until dark brown.
I used a third of the dough to make flat bread with garlic and parmesan. Flatten the dough (after the 2.5 hours rising), brush with garlic flavoured oil and sprinkle with garlic and parsley seasoning. Add some parmesan cheese and bake in a hot oven until brown

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