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Culinary Tip of the
Week: Bread
Italian Country Bread
1 tsp. dry yeast
1/3 cup warm water
1 cup water, room temperature
3½ cups Biga or starter
1¼ cups whole wheat flour
2½ to 2¾ cups bread flour
1 TBS plus 2 tsp. salt
Cornmeal
Olive Oil
BIGA (starter):
½ tsp. dry yeast
¼ cup warm water
1¾ cups room temperature water
3½ cups unbleached all-purpose flour
Stir the yeast into the warm water and let stand until creamy, about 5 minutes. Stir in the remaining water and then the flour, 1 cup at a time. Mix with a wooden spoon for 3 to 4 minutes.
Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6–24 hours. The starter will triple in volume and will still be wet and sticky when ready. Store in refrigerator.
TO PREPARE THE BREAD:
Preheat oven to 400ºF.
Stir the yeast into the warm water; let stand until creamy, about 5 minutes. Add 1 cup water and the starter; stir with a rubber spatula or wooden spoon or squeeze the mixture between your fingers to break up the starter. Stir in the whole wheat flour. Add 2 cups all-purpose flour and the salt, and mix first with a spoon and then with your hands until the dough comes together. Knead on a floured surface, adding the remaining flour if necessary, until firm and elastic, about 8 to 10 minutes (when cut in half, the dough should have no air holes).
Place dough in oiled bowl, cover with plastic wrap, and let rise until doubled in a warm place, 2–3 hours.
Divide the dough into 2 equal pieces. Form each into a round loaf and place on greased baking sheet sprinkled with cornmeal. Cover loaves loosely with plastic wrap and let rest for 30 minutes. Lightly press fingertips into dough to make indentations. Brush loaves with olive oil. Let rise until air bubbles are visible, about 1½ hours. Remove wrap and bake in preheated oven for 35–40 minutes or until golden. Spray oven with water 3 times in the first 10 minutes.
Bread is finished cooking when the internal temperature reaches 190ºF.