Tuscan Bread

This recipe uses a biga, as a starter to give the bread a slightly sourdough taste which is characteristic of country breads.

We also make use of a full power food processor for speed and convenience.

Yield:
1 loaf
Category:
Bread and Baking
Cuisine:
Italian

INGREDIENTS:

  • Biga:
  • 6 tablespoons warm water (100 to 110 degrees F.)
  • 1 tablespoon dried active yeast ( up to one packet is acceptable)
  • 3/4 cup of all purpose unbleached flour
  • 1 tsp. sugar
  • Bread Dough:
  • 3/4 cup warm water, more or less
  • 1 cup whole wheat flour or bread flour
  • 2 cup all purpose unbleached flour
  • extra flour for kneading and shaping
  • 1 tsp. olive oil
  • 1 tsp. salt

DIRECTIONS:

  1. To make the biga, pour the warm water into the bowl of the food processor and process in the yeast and sugar until dissolved. Then gradually add the flour to form a loose smooth batter. Give the biga 10 minutes or so to activate.
  2. Add the 3/4 cup of warm water and then add the flours, pulsing between cups. Process until the dough comes together in a large lump. This should happen within a minute or so of processing, If it does not, you will need to add a little more flour or a little more water, depending on the consistency of your dough.
  3. Lift the dough out onto a clean floured surface and knead for 5 to 10 minutes, remembering to flour your hands. Shape the dough by pulling the outside edge towards the middle, turning the dough as you go to form a ball. Flip over on to some flour and then pull gently to form a rough rectangle. Flip this over again onto a floured baking sheet so that the rough side is uppermost. Cover with a large upturned bowl and leave

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This recipe can be found online at: lemonzest.ca/Home/Recipes/2004