Based on a
recipe from March 2009 Cook's Illustrated. Prepared for dinner on December 23, 2012. Makes 2 small loaves.
Biga
5 ounces (1 cup) bread flour
⅛ teaspoon rapid rise yeast
½ cup room temperature water
Dough
10 ounces (2 cups) bread flour
½ teaspoon rapid rise yeast
1½ teaspoons table salt
¾ cup room temperature water
¼ cup room temperature milk
Instructions
- For the biga: in a medium bowl, stir together flour, yeast, and water.
- Cover with plastic wrap and let it stand 8–24 hours at room temperature.
- Put the biga into the bowl of a stand mixer with the dough ingredients.
- Mix with the paddle attachment on low until well combined and a shaggy dough forms, about 1 minute.
- Mix on medium-low until the dough pulls away from the side of the bowl and collects on the paddle, about 5 minutes.
- Switch to the dough hook and knead on medium until the dough is smooth and shiny, about 10 minutes. The dough will be sticky.
- Transfer the dough to a large bowl, cover with plastic wrap, and let rise at room temperature until doubled in volume, about 1 hour.
- Using a rubber spatula or bowl scraper that is coated with oil or cooking spray, gently fold half of the dough over itself.
- Turn the bowl 90° and fold again.
- Repeat the process six more times for a total of eight folds.
- Cover the bowl and let rise 30 minutes
- Repeat the folding process.
- Cover the bowl and let rise 30 minutes or until doubled in volume.
- Place oven rack in middle position with a baking stone or baking sheet and heat to 450°.
- Gently transfer the dough, so that it does not deflate, to a generously floured work surface.
- Flour the top of the dough and gently cut it in half.
- With generously floured hands, turn each half cut-side up and dust with flour.
- Gently press each half into a 6- by 12-inch shape.
- Fold from the short sides towards the center, overlapping the folds, creating a rectangle approximately 4- by 7-inches.
- Place each onto a well-floured 12- by 6-inch sheet of parchment paper, flour the dough, cover with plastic wrap, and let rise at room temperature for 30 minutes.
- Transfer the parchment paper and risen loaves onto a pizza peel or inverted baking sheet.
- With floured fingertips, gently poke each loaf to form a 6- by 10-inch rectangle.
- Spray the dough lightly with water and transfer onto the preheated baking stone of baking sheet.
- Twice more during the first 5 minutes of baking, spray the loaves lightly with water.
- Bake until deep golden brown and an instant read thermometer reads 210° in the center of the loaf, 22–27 minutes.
- Cool on wire rack to room temperature.
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Form biga from flour, yeast, and flour. |
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Let biga rise at room temperature 8-24 hours. |
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Mix biga with remaining ingredients. |
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Mix until the dough pulls away from the bowl. |
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Knead with dough hook until smooth and shiny. |
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Transfer to a large bowl and let rise until doubled in volume. |
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Fold 8 times, rise 30 minutes, then repeat. |
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Gently turn the sticky dough onto a well-floured surface. |
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Divide in two and press into 12- by 6-inch shape. |
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Fold into 4- by 7- inch rectangles. |
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Let rise 30 minutes. |
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Spray lightly with water and bake on baking stone until deep golden brown. |
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Cool to room temperature. |
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