Wheat loaf on a big

[Biga:]

Wheat loaf on a big

Category: Yeast bread

Ingredients
Biga:
dry fast-acting yeast	0.25 tsp
wheat flour	100 g
water	50 g
Dough:
biga	all
dry yeast	0.25 tsp
wheat flour	150 g
water	90 g
granulated sugar	1 tsp
salt	0.75 tsp
butter	25 g

Cooking method

• Biga, she's a thick dough:
• Mix yeast with flour, add cold water and knead the dough.
• If you knead the dough with a spoon, you get a crumbly mass:
• 
• Therefore, we knead by hand, literally one or two minutes:
• 
• It turns out here is such a lump of dough, quite dense, but plastic, like soft plasticine:
• 
• We tighten the container with the dough with a film and leave at room temperature for 12-14 hours.
• Dough:
• Mix flour with yeast.
• Dissolve salt and granulated sugar in warm water (36-37C degrees).
• We combine flour, water, add a bigu and start kneading. Add soft butter to the dough 5-6 minutes after the start of kneading. The dough is soft but not sticky. Leave the dough to ferment for an hour and a half, knead once (in the middle of fermentation).
• Put the dough on the table, lightly dusted with flour, knead and then form a bar. We transfer it to baking paper or a silicone mat with the seam down, cover it loosely with film. Proof for 45-60 minutes until the dough piece is doubled.
• We heat the oven together with a baking sheet to 230C (convection 210C) degrees. We transfer the bar on paper (or a rug) to a hot baking sheet, make 3-4 oblique cuts.
• We bake with steam for the first 10 minutes, then lower the temperature to 210C (convection 190C) degrees and bring the bread to readiness. Baking time 35-40 minutes, be guided by your oven.
• Put the finished bread on the wire rack, cover it with nothing.
• Incision:
• 
• 
• Fault:
• 
• The bread turns out to be insanely aromatic, the crumb is soft, slightly "rubbery", has a bright creamy taste. The crust remains crispy even after the bread has cooled.

The dish is designed for

1 loaf weighing about 300 g

[Marinochka]

Marinochka, well, very impressionable photo! Well done!

[Sonadora]

Sonadora - great as always - Awesome Beautiful Rule loaf

[Manya]

Manya, a wonderful bar, and the cut - will not leave anyone indifferent, took it to your bookmarks.

[Manyasha,]

Manyasha, as always GORGEOUS !!!

[Manechka]

Manechka, wonderful bar! The cut is superb!

Girls, thank you all very much for your kind words and attention!
The bread is really simple, no fancy, but my eaters, and I, really liked it, it went well with butter and red fish.

[Manyasha]

Manyasha, I have no words!!! One desire: bake and quickly!

How good the bread is! Masterfully executed and the photo to match - so beautiful, Marishka!
I take it!

[Manyash]

Manyash, die not get up !!!

Thank you, Manyasha, for another yummy beauty!

Marinochka, I have another huge thank you for such a fragrant bread !!! I was just about to bake bread in a big bag and here is your recipe. Made it. Only out of the oven, so haven't tried it yet. Thank you.

The bread is delicious. One aroma is worth it, a thin crisp crust and a wonderful taste.

Biga and poolish (polish) are from the same opera? or are there differences?

Marina, stunningly beautiful loaf, as for an exhibition. It's good on the cut, I can't even believe that the crumb is dense. He's so full of a hole. I take it to bookmarks, I will definitely bake it.

Marish, a gorgeous bread and a very beautiful, even and neat cut, and even curly !!!
How do you make them? Give a master class, huh?

[Girls,]

Girls, Thank you all very much! Sorry to be missing and so late answering.

Galina, cool bar! Tall and rosy! I hope you liked the taste too.

Biga and poolish (polish) are from the same opera? or are there differences?

Biga is a traditional Italian dough, the proportion of flour: water is two to one, pulisch is a French dough, flour and water are taken in equal parts.

an even and neat incision, and even curly !!! How do you make them? Give a master class, huh?

I do it with a very sharp knife, I somehow did not work with the blades. I will not conduct a master class, because the incisions in my own body are lame, and on both legs, the result is not always pleasant. What I want to see on ready-made bread - it just doesn't work.

In this case -

Today I will bake a loaf Photos will lay out in the course of preparation.
Biga is again under-mixed, the dough lump is already wooden, crumbles like puff pastry. I had to add water, but it was not possible to knead it into the dough, in general I wait until it absorbs itself. After kneading on Pizza (45 minutes), we got a tiny lump of dough, the size of a palm. At first it seemed that it would be bread for one bite. But after 30 minutes with a warm oven it swelled 2-2.5 times!

Drumroll! The last minutes are baked! The smell of the whole house (in retaliation for the smell of chips from the neighbors). Here! Hot! I can barely hold it with an oven mitt. It turned out to be huge, compare with the keyboard:

Mash, a beautiful bread, and the cuts are great! A noble loaf turned out!

Biga is again under-mixed, the dough lump is already wooden, crumbles like puff pastry. Had to add water

And what will happen in winter when the flour is still drier ...

And what will happen in winter when the flour is still drier ...

Yes, like this, you have to approach each pack of flour with scales: now 250g, then as much as 310g of water for bread from 400g of flour you need! Probably I bought overdried flour, plus the house was 31 degrees Celsius during the day (which the yeast is incredibly happy about). I didn't take a picture of today's loaf - I didn't have time
Now I'm on the big loaf!

Yes, like this, you have to approach each pack of flour with scales: now 250g, then as much as 310g of water for bread from 400g of flour you need!

No, I have more than 280 g of water + 20-30 g butter per 400 g of flour never left, now it is much less.

Now I'm on the big loaf!

Marina good bread, thank you

[Galya]

Galya, wonderful bread! Smooth, neat and the cuts are perfectly parted!

Manechka, thanks for the wonderful recipe!




Ruddy barrel, crispy crust, crumb into the hole - this is for you

[Ol]

Oh wow! This is bread! Olhow its oven swelled! The crumb seems to be woven from some holes!

Hello! Now I kneaded the biga, I had to add a little water, the dough did not want to knead, probably the flour is very dry. I'm now thinking about my plan for tomorrow's actions - put the main dough for kneading in a bread maker with the program, it just melts the dough for 90 minutes, but it seems to do 2 kneading (maybe I'm wrong?), Or put dumplings on the program, knead it manually, or knead the whole dough by hand? I'm all in doubt! Please help a newbie! This is my first loaf, before that I only baked bread in a bread machine.

Hello Elvin. Do whatever is more convenient. I do not think that the number of strokes in this case will play a very big role. I will keep my fists so that the bread from the oven turns out to be successful.

Well, here I was! Thank you all for your help !!! I still have to work and work on the appearance !!! But this is my first loaf, I have not yet adapted to make beautiful cuts. And how delicious it is, the crust is crispy !!! Sanadora, thank you so much for sharing such wonderful recipes. : a-kiss: Only one loaf is too small for us, it is so tasty that we ate it at a time and did not understand anything. If you make a double portion, then double everything, and the bigo too?

P.S. I kneaded a loaf with pressed yeast, and bigu and dough (I did not like dry yeast). I ground them with flour, as you advised in another recipe.In the oven, set the top and bottom heating mode, or only the bottom heating? I first turned on both heat, at the end I turned off the top one (the top was well browned after 20 minutes of baking)

[Elvin]

Elvin, a wonderful bar turned out! The cuts opened perfectly, and what a lace crumb! Thank you very much for your trust. It is very pleasant that everything worked out and, most importantly, I liked it!

In the oven, set the top and bottom heating mode, or only the bottom heating? I first turned on both heat, at the end I turned off the top one (the top was well browned after 20 minutes of baking)

Here, unfortunately, I will not tell you, I have a gas oven.

[Sonadora]

SonadoraThank you so much for your recipe! this is the best bread that I got and it is very similar to the one that my great-grandmother baked
Unfortunately, there are no photos, just like the bar - they have already been crushed

[Maria]

Maria, to your health! It is very pleasant that I liked the bread.

How to steam bake? First minutes? To put a container with water?

[Irina]

Irina, the last messages in the topic disappeared, but I managed to read your last one.
Opara (biga) does not increase much in size, maximum two - two and a half times. After the refrigerator, it was necessary to let her warm up before use, for 40-50 minutes at room temperature.
The bread must be baked in the upper part of the oven (1-2 levels), and the container with water should be placed at the bottom, at the bottom of the oven.

🔗 🔗
I still baked, it turned out better. On convection, the 3rd level with steam for 10 minutes, a container with water at the bottom. And at 190 without steam for 15 minutes, I was afraid to dry out. It could have been 20 minutes. I formed a loaf on the advice of Tatiana (Admin) - rolled it up and pinched it. We ate it quickly, we should have more. My first loaves are not in HP, but in the oven. I liked it very much, I will try again.

[Irina]

Irina, the main thing is to start and not be afraid of anything. Homemade bread is so great! I am very glad that this time the bread turned out, but what! Ruddy, thin-brown, with airy crumb!