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Granny White
Pane Francese con Biga
Sponge−Method Italian−style French Bread
1
1
2
tsp active dry yeast
1/8 cups warm water
cups unbleached white all−purpose or bread flour
1
1
1
1/4 cups unbleached all−purpose or bread flour
1/2 tsps salt
/4 cup very cold water
Proof the yeast in 1/8 cup of warm water and a bit of the flour
until the mixture is creamy. Add this to the rest of the warm water
in a large bowl and start adding the flour, a handful at a time,
while mixing with a plastic dough scraper or wooden spoon. When
the ingredients have been thoroughly combined, the sponge will be
very soupy. It can be left in the same bowl in which it was mixed,
as long as it is large enough to accommodate the risen sponge,
which will triple in bulk.
Let the sponge rise, covered in a warm spot for 8 to 10 hours.
To make the dough, place the biga and the salt into a food processor
which has been fitted with the plastic blade. Pulse to combine
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