Italy − Basic Italian Bread

Biga:

/2 Teaspoon Active Dry Yeast

Cup Lukewarm water

Cups Unbleached, All−purpose Flour

Mix the yeast and water together, and then slowly start adding

the flour, mixing well. Cover with plastic wrap and let sit at

room temperature for up to 6 hours. Refrigerate overnight.

Bread:

Cups Warm Water (about 90 degrees F.)

Pkg. Active Dry Yeast

−6 Cups All−purpose, Unbleached Flour

Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and

mix well. Let sit 10 minutes until bubbly. Add the biga, flour,

and salt and stir with a wooden spoon (or mix with your hands)

until everything is mixed. The dough will be fairly wet and

sticky at this point. Cover and let stand in a warm spot for

about 1 to 1 1/2 hours until doubled in volume.

Punch down the dough, folding it over on itself two or three

times, cover and let rise once more until doubled, about 1 hour.

If you choose, you could refrigerate your dough at this time and

leave it overnight to prepare the next day.

Turn out your dough onto a floured baking sheet, and without

overworking it too much, shape into one large or two smaller

round or oval shaped loaves, using as much extra flour as needed

to keep it from sticking. Slash across the tops of the loaves

with a serrated knife or razor just prior to baking.

Preheat the oven to 350F and place a casserole dish with boiling

water on the lower oven rack. Bake your bread 30 minutes, turn

the baking sheet around, and reduce the heat to 300F and bake

for another 30−45 minutes. At this point your bread should be

golden brown and should sound hollow when you tap the bottom.

Allow the bread to cool to room temperature and serve.

Italy − Basic Italian Bread

International recipes