Crusty Italian Bread

Makes 2 loaves
Prep Time 15 min
Cooking Time 1hr 15 mins
Ingredients
For the Biga

• 1/2 Tsp Active dry yeast
• 1 Cup of tepid water
• 2 Cups Plain unbleached flour

Method

• Mix the yeast water together
• Slowly add the flour, mixing well
• Cover with clingfilm or put in plastic container with lid (it usually pops off with the fermentation)
• Let it sit at room temperature for about 5-6 hours
• Then refrigerate overnight

Ingredients
For the Bread

• 2 Cups Tepid Water (about 90ºF.)
• 1 Pkg. Active Dry Yeast
• 5-6 Cups All-purpose, Unbleached Flour( Plain Flour)
• 2 Teaspoons Salt

Method

• Place the water in a large bowl, sprinkle the yeast over the top and mix well. Let sit 10 minutes until bubbly. Add the biga, flour & salt & 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 350ºF 180ºC Gas mark 4 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 300ºF 150ºC Gas mark 2 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.

Variation

• Olive Bread
• Add 12oz Black pitted olives, roughly chopped to the flour mixture

Cooks Tip

• By making the Biga the day before it will give the pre-fermentation needed, it adds complexity to the flavour and is often used in breads that need a light, open texture with holes such as Ciabatta. It will also help preserve the bread.
• If you spread the dough mixture across a well oiled baking tray it will make focaccia

Equipment

• Baking sheet/tray
• Shopping List
• Plain flour
• Yeast

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