Homemade Italian Bread
User Reviews
5
Homemade Italian Bread
Description
The process starts with preparing a biga, which is a stiff pre-ferment made by combining lukewarm water, yeast, and flour without forming a full dough ball. This mixture rests covered in a warm place for 18 to 20 hours, allowing natural fermentation to develop flavor and improve dough structure.
After the biga fermentation, more flour, water, yeast, and salt are added, and the dough is kneaded until it begins to pull away from the sides of the mixing bowl. After kneading, the dough rests in an oiled bowl for two hours to rise and develop further.
Once risen, the dough is shaped into a loaf or buns and placed on a parchment-lined tray for a second rise before baking. This bread yields a crusty exterior with a tender crumb inside when fully baked.
To check doneness, a hollow sound when tapping the loaf's bottom or an internal temperature of about 190°F (90°C) indicates it is baked through.
Ingredients
FOR THE BIGA
- ½ cup water lukewarm
- ¾ teaspoon active dry yeast
- 2 cups all-purpose flour
FOR THE DOUGH
- ¾ cup water 200 grams total, if you want to double the recipe double this amount, lukewarm, 1 tablespoon divided
- 2 cups all-purpose flour
- ½ teaspoon active dry yeast
- 1¾ teaspoons salt
*lukewarm water temperature should be between 100-110F (38-43C)
Instructions
FOR THE BIGA
- To make the Biga - In a large bowl add the water and yeast, let sit five minutes the stir to combine.Add the flour and stir just until the flour has absorbed all the water. Do not form a dough ball.
- Cover the bowl with a clean tea towel, place in a warm draft free area and let rise 18-20 hours.
- Once the time as passed, in the bowl of the stand up mixer add the Biga and ¼ cup + 3 1 /2 tablespoons (112 grams) water, combine with a spatula.
- Add the flour, yeast, salt and the remaining water (¼ cup + 1 tablespoon / 74 grams). Start to knead the dough for about four minutes or until the dough starts to pull away from the sides of the bowl.
- Move the dough to a lightly floured flat surface and knead to form a smooth dough ball.
- Place the dough in a lightly oiled bowl, cover with tea towel and let rise for two hours.
- Form the dough into a round or long loaf or even small buns whichever you prefer. Place on a parchment paper lined cookie sheet. Cover again and let rise for two hours.
- Pre-heat oven to 425F (220C). Place a pan of water on the bottom of the oven.
- Make a score in the bread and bake for about 20-25 minutes. Remove from the oven and immediately place on a wire rack to cool. Enjoy!
Notes
- Test bread doneness by tapping the bottom: a hollow sound means it is fully baked.
- Alternatively, use an instant-read thermometer; the internal temperature should reach 190°F (90°C).
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1869 kcal
% Daily Value*
| Calories | 1869kcal | 93% |
| Carbohydrates | 388g | 129% |
| Protein | 58g | 116% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 4087mg | 170% |
| Potassium | 678mg | 14% |
| Fiber | 18g | 72% |
| Sugar | 1g | 2% |
| Calcium | 75mg | 8% |
| Iron | 23mg | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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