Saturday, November 8, 2014

PANE ALL'OLIO - (using "biga" start)

Here is my first loaf of PANE ALL'OLIO using a fresh biga at 60% hydration.

For the Ferment (biga)
1 teaspoon of dry yeast
8 Tablespoons of lukewarm water
1-1/2 cups white bread flour

Dissolve the yeast in the water, add the flour and work it with a wooden spoon until you have thick batter. Cover it with plastic wrap and let rest in the fridge overnight or at room temperature for 2 1/2 -3 hours, or until bubbly and risen.

For the Dough
The risen ferment, at room temperature (make sure to take it out of the fridge 1 hour before kneading if you
rested it overnight)
6 tablespoons of warm water
4 tablespoons of extra-virgin olive oil
1 teaspoon sugar
2-1/2 cups white bread flour plus 3 or 4 tablespoons more if the enough is too sticky.
2 teaspoons of salt

1.  In a large bowl, dissolve the water, sugar and salt together.
2. Add the oil, the risen ferment and the flour and stir with a wooden spoon until well combined.
3. Tip the dough onto a floured surface and knead well for 5 minutes. If the dough feels to sticky , add a little flour. Bare in mid that this is supposed to be a soft dough, but should not be sticky and come away easily from your fingers.

4. Stretch the dough into a rectangle,  Roll into a ball, place in a large , oiled container. Cover with a damp tea-towel and leave it to prove at room temperature for 1 hour. take the dough out of the container, knock it back, stretch it into a rectangle and then shape back into a ball. Place the dough back into the oiled container and leave to prove for 1 1/2 to 2 hours or until it has doubled in size.
5. Place the dough onto a lightly floured surface and divide into 2 or 3 ball of dough, depending on the size of loaves you are after.
6.  Leave the dough to proof for 30-45 minutes on an oven tray or what ever container you are going to bake it in lined with parchment paper. Bring your oven to 375 F.
7. Just before baking, score the breads to your liking and bake until it reaches your desired doneness.

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