Home Cooking 5


violabratsche | Feb 15, 200807:43 AM

Okay, here's what's gone on..
I tired to read the posts about the 3 day bread, and I'm sorry, that's way too complicated for Everyday Cooking. I'm not a gourmet, and I'm not THAT fussy. But I DO want to make a calabrese bread. It has a chewy, waxy texture, big holes, and has a hard crust.
After reading through about a dozen recipes, including those using biga on the King Arthur Flour site, I tried it yesterday. I've not actually found any sites that have a recipe for that kind of bread, so I thought I'd experiment.
First of all, the biga rose well, so nothing was wrong with the biga itself.
One of the recipes I was going through used semolina. Aha...there's a thought. I replaced a cup of the flour with semolina. It's in the right direction and I love the less yeasty taste. I'll keep trying to make it replacing another cup of flour with semolina....but..
it had a soft crumb, which is what I'm trying to get away from, and it was dense, which means that I should have let it rise more than I did.

Here's what I DID do:
1 biga- overnight
2 flour, water, small amount of yeast, salt and biga- mixed and kneaded and risen for 3 hours, turned over every hour.
3 shaped into round loaf, greased, and risen for 2 hours, then placed in the fridge for 6 hours.
4 baked until done.

I'm not sure about the value of that visit to the fridge. I realise that it slows rising. I thought that it might be a part of the method. And I didn't let it come to room temp from the fridge. The recipe that instructed the layover in the fridge did not clearly state anything but fridge, and then baking.

Does anyone have experience with biga (SIMPLE preferments), and any input on making calabrese?


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