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Recipes
BIGA:
4 cups (1 L) all-purpose flour
1 cup (250 mL) water (100-110°F [38-43°C])
3/, tsp. (4 mL) active dry yeast
Preparation of the Biga:
Stir the yeast into warm water. Let stand until
the yeast is dissolved. Combine yeast mix-
ture and flour and mix on low speed about
1 minute. Knead on low speed for 5 minutes.
Place in a glass or plastic bowl and cover
with plastic wrap so that the plastic touches
the surface of the biga. Allow to rise for 12 to
14 hours at about 64-68°F (18-20°C).
INGREDIENTS:
Biga
1 pkg. active dry yeast
1 cup (250 mL) water (100-110°F [38-43°C])
2 cups (500 mL) corn flour
4-4'_ cups (1-1.12 L)all-purpose flour (divided)
1¼ cups (313 mL) milk (95-100°F [35-38°C])
3 T (45 mL) butter, softened
1 T (15 mL) salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved.
Add biga to yeast mixture, tearing biga into
small pieces. Mix for about 2 minutes. Add corn
flour, 3 cups (750 mL) of the all-purpose flour,
milk and butter and mix until well combined.
Knead the dough for 5 minutes adding the
remaining flour as needed until the dough is
smooth and elastic. At 2½ minutes into the
kneading time, add the salt.
Divide the dough into 4 equal parts and shape
into balls. Cover and let stand for 15-20
minutes.
On a lightly floured surface, roll the loaves into
12 in (30.4 cm) circles. Place on baking sheets
lined with nonstick parchment paper. Cover
and let rise for 70 minutes or proof in oven for
50 minutes.
After rising, sprinkle lightly with flour. Bake
using the BREAD setting for about 20-25
minutes.
BIGA:
4 cups (1 L) all-purpose flour
1 cup (250 mL) water (100-110°F [38-43°C])
3/4tsp. (4 mL) active dry yeast
Preparation of the Biga:
Stir the yeast into warm water. Let stand until
the yeast is dissolved. Combine the yeast
mixture and flour and mix on low speed about
1 minute. Knead on low speed for 5 minutes.
Place in a glass or plastic bowl and cover with
plastic wrap so that the plastic touches the
surface of the biga. Allow to rise for 12 to 14
hours at about 64-68°F (18-20°C).
INGREDIENTS:
Biga
1'/2 tsp. (7 mL) active dry yeast
14 cups (417 mL) water (100-110°F [3843°C])
2N cups (687 mL) rye flour
13/,-2 cups (438-500 mL)all-purpose flour
1 T (15 mL) salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved. Add
biga to yeast mixture, tearing biga into small
pieces. Mix for about 2 minutes. Add the rye
flour, 1½ cups (375 mL) of the all-purpose flour
and mix until well combined. Knead the dough
for 5 minutes adding the remaining flour as
needed until the dough is smooth and elastic. At
2½ minutes into the kneading time, add the salt.
Place dough in a greased bowl tuming to
grease all sides of the dough. Cover with
plastic wrap and let stand at room temperature
for 15-20 minutes.
Divide the dough into 5 equal parts and shape
into round loaves. Let stand, covered, for 15-20
minutes.
Dust surface of loaves with rye flour and place
on a baking sheet lined with nonstick parch-
ment paper. Make diagonal slashes about
1 in (2.5 cm) apart with razor blade or sharp
knife to form a diamond pattern on the top of
each loaf. Cover and let rise for 80-90 minutes
or proof in oven for 60 minutes.
Bake using the BREAD setting for about 30-35
minutes.
Makes 4 - 1 ib (455 g) loaves.
Makes 5 - 10 oz (285 g) loaves.
35
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