I managed to get a biga (bread starter) made on Saturday, so Sunday morning we had homemade Italian bread!
This bread takes two days to make because once the biga is created (right) then it needs to be refrigerated overnight.
Early Sunday morning the biga is removed from the refrigerator, allowed to rest at room temperature for an hour, then is mixed with the the rest of the flour, yeast, honey, salt, and water.
The final product, after a few more hours of rising, makes for a very tasty bread! It also makes two decent sized loafs. One I gave to a friend for his birthday and one we devoured before dinner! I actually had to buy bread in the evening so we'd have some with our soup for dinner.
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