Total Steps
6
Ingredients
7
Tools Needed
11
Ingredients
- 1.5 teaspoon salt
- 2.0 teaspoon gluten with vitamin C
- 1.25 cup bread flour(optional)
- 0.25 cup water
- 2.0 cup bread flour(optional)
- 1.0 teaspoon bread-machine yeast or SAF fast-acting yeast
- 1.125 cup water
Instructions
Step 1
Place the water (1.125 cup), yeast, and 1.25 cup flour for the biga in the bread pan. Program for the dough cycle, set a timer, and mix for 5 minutes. Turn off the machine. Unplug the machine and let the biga starter sit in the bread machine for 8 to 10 hours.
Step 2
Place all the remaining dough ingredients (salt, gluten, 0.25 cup water, 2.0 cup bread flour) into the bread pan with the biga. Program for the dough cycle; press start. The dough will be moist and smooth, but flaccid.
Step 3
The dough cycle will have a 1-hour rise. At the beep, press reset and unplug the machine. Set a timer for another hour and leave the dough in the machine to continue to rise in the warm atmosphere.
Step 4
Scrape the dough out of the bread pan with a dough card onto a floured work surface. Knead a few times and pat into a 12-inch oval. Roll up from the long edge into an oblong-rectangular loaf. Dust the work surface lightly with a bit of flour to prevent sticking. Cover the loaf with a clean tea towel on the work surface and let rest 30 minutes.
Step 5
Line a baking sheet with parchment. Carefully pick up the loaf and place it on the baking sheet. Dust the top with flour. Cover again and let rest 20 minutes. Preheat the oven to 450 F, lined with a baking stone or tiles on the center rack, if desired.
Step 6
Do not slash or glaze the loaf. Place the pan directly on the oven rack, or on the stone if using, and immediately reduce the oven temperature to 425 F. Bake for 30 to 35 minutes, or until the surface of the loaf is a deep golden brown and sounds hollow when tapped with your finger. Remove the loaves from the pans immediately to a cooling rack.