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31 lines
2.2 KiB
Plaintext
31 lines
2.2 KiB
Plaintext
>> source: The King Arthur Baking Company All-Purpose Baker's Companion
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>> serves: 2 loaves
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To make the biga, mix @all-purpose flour{180%g}, @instant yeast{1/4%tsp}, and @water{114%g} in a #medium bowl{}, cover the bowl, and let rest for about ~{12%hours}, or overnight.
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To make the dough, use your fingers to pull the biga into walnut-size pieces, and place the pieces in the bowl of a #stand mixer{}.
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Add @instant yeast{1%tsp}, @nonfat dry milk{2%tsp}, @salt{1.5%tsp}, @water{213%g}, @olive oil{11%g}, and @all-purpose flour{240%g} to the biga and beat slowly with a flat beater paddle or beaters for about ~{3%minutes}.
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Replace the beater paddle with the dough hook, increase the speed to medium, and knead for ~{10%minutes}. The dough should be very sticky and slack.
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Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and let the dough rise for 2 to ~{3%hours}, gently deflating it and turning it over every 45 minutes or so.
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Transfer the dough to a lightly greased work surface and use a #bench knife or dough scraper{} to divide it in half.
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Working with one half at a time, shape the dough into a rough log.
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Transfer the log to a parchment-lined baking sheet, or one sprinkled with cornmeal or semolina, and flatten it into an irregular 10" X 4" oval.
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Use your fingers, your entire finger, not just the tip, to indent the surface of the dough vigorously and thoroughly. Repeat with the remaining piece of dough.
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Cover the loaves with heavily greased plastic wrap or reusable cover, and set them aside to rise until very puffy, 2 to ~{3%hours}, depending on the warmth of your kitchen.
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Half an hour before you want to make the bread, preheat the oven to 425°F. Spritz water into the oven with a clean #plant mister{} for about 5 seconds. Place the bread in the oven and spritz water into the oven three more times during the first 10 minutes of baking.
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Bake the loaves for total of about ~{25%minutes}, or until they're a deep golden brown and their interior temperature measures 210°F.
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Remove the loaves from the pan and return them to the oven. Turn off the oven, crack the door open a couple of inches, and let the loaves cool completely in the oven.
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Dust the loaves generously with flour.
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