Delish bread...very tasty with a brittle and crunchy crust...
Soft and airy texture and the aroma of caraway is just wow!!
You're going to spoil your days with old-fashioned bread that you won't stop making....
Follow the quantities for accuracy without shortcuts and without missing ingredients.
Each ingredient is necessary for a successful loaf of bread.
Biga: It is actually a preliminary dough that gives strength and flavors to the dough and also serves as a preservative for breads and pastries for a longer time without spoiling unlike basic baking.
The biga dough consists of a small amount of yeast and the amount of water (hydration*) usually 40-50% of the amount of flour because the small amount of yeast requires prolonged fermentation.
So how do you do it??
Mix with a silicone spatula
1 gram of dry yeast (1/8 teaspoon) *
12 grams of sugar (2 tablespoons)*
50 grams of room temperature water (1/4 cup)
Add the flour
120 grams of multipurpose flour (1 cup)*
Mix it until completely absorbed, transfer to a dry counter, continue kneading, cover and let rest for 5 minutes, knead again and roll out thinly, fold over three times and roll out again to obtain a smooth dough
Shape into a ball and put in a jar with a content that is three times the height of the dough (biga)
Kneading in a mixer for those who don't like kneading by hand: (I really like it, for me it's a therapy.
Knead on low speed until you get a dough
Cover to rest for 5 minutes, fold and in to a jar
Close the jar and let it ferment for 12 hours or up to a day
It is advisable to plan times that suit you
Prepare it the night before you go to sleep and the next day you can work with it and bake.
the ideal indication for ready Biga is:
That the volume doubled or tripled itself with a round belly above.
Ingredients for the bread dough:
420 grams of multipurpose flour (3.5 cups)*
80 grams of whole wheat (half a cup plus a tablespoon)
22 grams of freshly squeezed lemon juice (1.5 tablespoons)
8 grams of sea salt (1/2 tablespoon)
240 grams of cold water (ice water) (glass)*
46 grams of large egg
10 grams of olive oil (3/4 tablespoon)
10 grams of sylan (2 teaspoons) * can be converted to honey
7 grams of dry yeast (2 teaspoons)
12 grams of sugar (2 tablespoons)
Preparing the dough:
into the mixer bowl
Add egg, water, sylan, sugar, lemon, yeast and all the contents of the biga that you cut into pieces
Mix a little so that all the liquids are combined
With a low speed kneading hook, start adding the AP flour followed by the whole wheat flour
until combined (4-5 minutes)
Add the oil in 3 adds until absorbed, increase medium speed and continue kneading for a minute, add the salt and knead for 8 minutes until you get a smooth and soft dough that has completely cleaned the bowl.
Cover and let it rest for 4-5 minutes. Check the elasticity of the dough (window test) by gently stretching the edge of the dough until thin and transparent.
Shape into a smooth and slightly stretched ball
Transfer to a lightly greased bowl and let rise for 25 minutes to half an hour
Divide into 2 (each portion weighs approximately 510-520 grams)
and form beautiful balls, cover with a damp kitchen towel and rest for 20 minutes.
On a lightly oiled surface, roll out into a thin sheet
Sprinkle 2 tablespoons of caraway seeds (I didn't roast, but it's fine if you do so, just let to cool before adding)
Fold 2 ends inward, roll over lengthwise and roll into a roll. Seal the edge by pinching and close the sides while wrapping from the top.
Place in the proofing baskets with the seam side up.
Cover with a damp towel and leave to rise at a warm temperature of 81 degrees Fahrenheit 27-28 Celsius
If you don't have a proofing box, put it in the microwave with a cup of boiling water on the side of the oven.
Let it proof for two and a quarter hours or until it has almost doubled in size or test with your finger to lightly press the dough if the recess rises slowly and leaves a dent, the dough is ready for baking.
If the dough jumps quickly, the dough needs to proof for another 15 mins check again.
Preparation for baking:
Preheat oven to 450 F 230 C 45 minutes before baking with a pizza stone or stainless steel surface or inverted pan placed in middle shelf
And at the bottom of the oven place a small empty pan or lava rocks if you have it in hand
Turn the baskets on baking paper or silicone mesh.
Brush the loaves lightly with water, score the loaf if you choose to.
Put in the oven and immediately pour a cup of boiling water on the lava rocks or the empty pan
Lower temp to 400 Fahrenheit 205 Celsius
Bake for 25 minutes to half an hour or until a nice brown color.
Take out of the oven for 5 minutes and return to the oven off for 10 minutes.
let it cook for 15 minutes before slicing
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