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Instructions |
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FOR THE BIGA
COMBINE FLOUR YEAST AND WATER
MIX WITH WOODEN SPOON UNTIL UNIFORM MASS FORMS
COVER BOWL TIGHTLY WITH PLASTIC WRAP AND LET STAND AT ROOM TEMPERATURE OVER NIGHT
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PLACE BIGA AND OTHER DOUGH INGREDIENTS IN STAND MIXER BOWL FITTED WITH THE PADDLE
MIX ON LOWEST SPEAD UNTIL ROUGHLY COMBINED AND SHAGGY DOUGH FORMS ABOUT 1 MINUTE SCRAPING DOWN AS NEEDED
CONTINUE MIXING TILL DOUGH PULLS AWAY FROM SIDES OF BOWLS MIX 4 TO 6 MINUTES
CHANGE TO DOUGH HOOK AND KNEAD BREAD ON MEDIUM SPEED TILL SMOOTH AND SHINY ABOUT 10 MINUTES
DOUGH WILL BE VERY STICKY
COVER AND ALLOW TO RISE AT ROOM TEMPERATURE UNTIL DOUBLED IN VOLUME ABOUT 1 HOUR
MOVE TO BIG BOWL
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SPRAY RUBBER SPATULA WITH NONSTICK COOKING SPRAY
FOLD PARTIALLY RISEN DOUGH OVER ITSELF BY GENTLY LIFTING AND FOLDING EDGE TOWARD MIDDLE TURN 90 DEGREE TOTAL OF EIGHT TURNS
COVER AND ALLOW TO STAND 30 MINUTES
REPEAT FOLD AND ALLOW TO STAND ANOTHER 30 MINUTES
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TURN OVEN TO 450
ADJUST RACK TO LOWER MED LEVEL WITH STONE FOR AT LEAST 30 MINUTES BEFORE BAKING
FLOUR BOARD LAY OUT DOUGH CUT IN HALF
LIGHTLY KNEAD THE DOUGH TO INCORPORATE SOME FLOUR BUT NOT TO TOTALLY DEFLATE THE RIST
MAKE DOUGH INTO RECTANGLE AND FOLD LIKE AN ENVELOPE 7 BY 4 INCHES
MOVE TO PARCHMENT PAPER
LIGHTLY DUST WITH FLOUR ALLOW TO SIT AND REST FOR 30 MINUTES
AFTER REST THEN DIMPLE THE DOUGH AND PUSH OUT TO A 10 BY 6 LOAF AND SPRAY WITH A BIT OF WATER
SLIDE ONTO THE BAKING STONE
WITH IN THE FIRST 5 MINTUES SPRAY LOAVES AND OVEN 2 MORE TIME WITH WATER FOR CRISP CRUST
LOAVE SHOULD READ 211 DEGREES ABOUT 22 TO 27 MINUTES
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Originally Submitted
4/10/2020
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