Rustic bread on a big

[Biga]

Rustic bread on a big

Category: Yeast bread

Ingredients
Biga
Wheat flour, premium	100g
Rye flour, peeled	25g
Water	75g
Yeast, pressed	2g
Dough
Wheat flour, premium	250g
Rye flour, peeled	50g
Water	270g
Salt	7g
Pressed yeast	2g

Cooking method

• I really love the famous sourdough bread that is baked in San Francisco. I'm just crazy about that rough crumb that distinguishes this bread from all others! At one time, about a year ago, I experimented for months with a sourdough that I grew myself using whole grain flour. I wanted to order a sourdough in San Francisco, but I could not overcome the sour taste that wild yeast gave in excess and my interest in this bread gradually subsided.
• But I have not lost the desire to make bread that would look the same as the one that has been haunted by me for a long time, but tasted just the way I like it. It has become a rustic bread on a big. Biga is an Italian version of a 24-hour fermented dough with commercial yeast.
• So Biga:
• 1. Mix both types of flour, grind the yeast in flour with your hands until fine crumbs. Add water and knead for a couple of minutes.
• 2. Form a ball out of the dough and transfer it to a bowl. Cover the bowl with a towel or plastic wrap and put it in a warm place for a day.
• Dough:
• 3. Mix both types of flour intended for the dough. Grind the yeast in flour with your hands until fine crumbs. Rub with hands in bigu flour. Add salt, water and knead until the dough leaves the table and hands easily.
• 4. Sprinkle flour on the table. We form a ball from the dough. Powder the bowl with flour and transfer the ball to it. Cover the bowl with a towel or plastic wrap and put it in a warm place for 1 hour.
• 5. Knead the dough. We form a ball from the dough. Powder the bowl with flour and transfer the ball to it. Cover the bowl with a towel or plastic wrap and put it in a warm place for 1 hour.
• 6. Preheat the oven to 250C.
• 7. Knead the dough. We form a tight ball from the dough. Line the bowl with a towel. Sprinkle the flour well on the towel and transfer the dough to it, seam up. Cover with another towel on top and place in a warm place for 1 hour 15 minutes or until the dough doubles.
• 8. Carefully transfer the risen dough onto a shovel sprinkled with flour or semolina (preferably semolina), make six intersecting (in the form of a lattice) cuts on the workpiece.
• 9. Spray the walls of the oven with water, quickly put the workpiece on a stone, spray the oven with water again and close it.
• 10. Bake for 5 minutes, lower the temperature to 220C and bake for another 25 - 30 minutes. Well-baked bread, when tapped on the bottom, should make a dull, hollow sound.
• 11. Cool the bread on the wire rack.
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• 12. Bon Appetit!

The dish is designed for

1 loaf

Time for preparing:

about 28 hours

Note

1. Be careful - high humidity! The recipe uses a very moist dough (about 80%). You can only knead such a dough by hand (well, or on the kitchenaid). If you are not used to using this, add flour when kneading the dough (point 3) to get the usual consistency.

2. For even more authenticity you can put the biga in the refrigerator for 8-10 hours - then sourness will appear in the finished bread. In this case, increase the proportion of bigi in the final test. This recipe contains 26% big and 74% dough. You can, for example, take 50% big and 50% dough, or, as Peter Reinhart advises when baking artisan bread, 61% big and 49% dough. If you change the proportions, do not forget to recalculate the amount of water added to the dough. In my recipe, the final amount of water is about 80% of all the flour in the recipe.

Similar recipes

Koulouri, Greek country bread (Koulouri) in the oven (Idol32)

French country bread (GruSha)

Rustic bread (brewed) (Anatolyevna)

I really like the famous sourdough bread that is baked in San Francisco ...

Sorry for this question, but these are your words? Are all your recipes exclusively your words? That is, you yourself invented and wrote it?

Yes, these are my words. I publish either someone's recipes after I bake bread myself, or my own recipes based on other people. For example, Bertinier's recipe is taken as a basis here. In it, I not only changed the proportions and composition of the ingredients, but also the stages of making bread.

Yes, these are my words. I publish either someone's recipes after I bake bread myself, or my own recipes based on other people. For example, Bertinier's recipe is taken as a basis here. In it, I not only changed the proportions and composition of the ingredients, but also the stages of making bread.

Tady okay, beautifully written simply! I thought that Bertinier wrote, and the authorship is not indicated.

Thank you! It’s not without reason that at my school for the compositions (their content) was 5.

[Idol]

Oh my God, Idolwhat an amazing bread! I dream of kneading everything with my hands, but I'm afraid it won't work. How long did you knead it?

Thank you

It was this bread that I kneaded first with a mixer, then with my hands according to the following scheme:
- a couple of minutes at low speed
- five minutes on high
- 10 minutes with hands with a beat

The simplest manual mixer, two hooks and three speeds + one reversible.

The trick is that as a result of manual kneading, the moisture content of the final dough drops, since a lot of water evaporates during such kneading (beating and pulling), plus the hands absorb water. But until this happens, gluten has time to develop well.

[Idol]

Hi, Idol!
Thank you, I will definitely try, I don't know how yet. I have a hook mixer, Morphy Richards. He's powerful, and everything seems to be fine with him. In any case, rye dough, where gluten does not need to form, it kneads perfectly. But with wheat I can't do it, the dough immediately starts to wind on the hook, like a worm - and that's it! what a batch already there! I don't know what to do about it. I’ll try, maybe, first in it, like you, and then I’ll do it with my hands.
Or maybe immediately in HP? There are no problems with it, but the kneading there is without nuances, fast and that's it. Accordingly, the holes are not the same ...

[Kisuri]

Hi Kisuri!

Is Morphy Richards a regular hand mixer with two hooks? If so, then it is very similar to the one that I have. The dough is wound because there is little moisture. If you make the humidity about 75%, then the dough, when kneading, will seem to try to gather into a ball, but it will not work.

Then you can dump it on the table (you don't need to dust it with flour) and knead it by hand. You can immediately feel the degree of readiness by touch when you knead it, so you won't be mistaken.

I forgot to add - I think it will be worse to knead in HP than with a mixer, and then pulling out the dough from the bucket is more difficult than from a good mixing bowl.

Is Morphy Richards a regular hand mixer with two hooks? If so, then it is very similar to the one that I have.

No, this is an electric mixer with a hook, similar to the KitchenAid, but unfortunately only similar.
And in KhP - it is clear that it turns out completely differently, there is no dispute here
But I will definitely try to bake this bread. I'll tell you how it goes.

It reminds me of bread "in 24 hours". Only there baking in a preheated highly cast iron pot. I did it in a cauldron.

It reminds me of bread "in 24 hours". Only there baking in a preheated highly cast iron pot. I did it in a cauldron.

Interestingly, just like that the dough is laid in a hot iron pot / cauldron?

[Idol32]

Hello, Idol32!
Here is mine - your country bread, only I made 2 baguettes.

I did the kneading in the same way as you did, and everything turned out. A photographer from me, of course, not very good, but the bread turned out to be very cool, a thin crust, holes!
Thank you very much!

Interestingly, just like that the dough is laid in a hot iron pot / cauldron?

Yes, you preheat the oven with a cauldron. Then you take out the cauldron, put the dough into it, it will hiss at you once. Close the cauldron with a lid and back into the oven. I did not remove the lid until the end of the baking. Although I baked it more than two years ago, I still remember this amazing bread ..
This recipe is also very tempting. Very well!

[Idol32]

Hello, Idol32!
Here's mine - your country bread, only I made 2 baguettes ...

It turned out great, great bread! Congratulations on your successful experience!

Yes, you preheat the oven with a cauldron. Then you take out the cauldron, put the dough into it, it will hiss at you once. Close the cauldron with a lid and back into the oven. I did not remove the lid until the end of the baking. Although I baked it more than two years ago, I still remember this amazing bread ..
This recipe is also very tempting. Very well!

It's a wonderful way! What a man has not come up with. Thank you for your knowledge, I could not even imagine that you can bake bread this way!

baked it with the addition of 200 g of old dough. well sooooo gorgeous
Unfortunately, there is nothing to take a picture.

Baked with dry yeast, excellent result.
Knead and baked in a bread maker, but observed all proportions and technology.
Such a simple recipe, but such a delicious bread - soft, thin crust, rich taste and no crumbs.

Hello ! Today I baked your bread. what can I say? just GORGEOUS! I fell in love with him at first at first sight, and then at the first bite. The dough I really turned out well, completely liquid, like for pancakes, tell me, was it supposed to be? I had to add flour. But the taste, the taste after baking is simply Divine! the crust is thin, crispy, and the crumb .... I don't even have words now this is my favorite bread! Thank you very much!

I am very grateful to you for this wonderful bread recipe! I bake it periodically, I can withstand the bigu for a day, but I bake it in baking tins, for me, as a constantly working from 7 to 20 without vacations, it's easier and faster))) Sometimes we add a spoonful of honey to the dough, sometimes flaxseeds, sometimes coriander, in general always excellent result - lace and slightly rubbery crumb!

My first hand-kneaded bread and my first cuts. Thank you, the bread turned out to be very tasty, only for some reason the holes are not as large as I wanted, I did not add flour when kneading

It turns out good bread, the crumb is airy, although the moisture is slightly reduced. Added a spoonful of rye bran. Thanks for the recipe!

The bread turned out to be wonderful! Since I am a lazy young lady, I left the whole kneading and raising of the dough to the bread maker: first the dough, and the next day the dough. The dough was kneaded on the Dough program with rises and kneading for 2 hours 20 minutes.
The dough, of course, turns out to be very liquid, unusual, but it is quite possible to handle it. Divided it into two parts and put it into L10 forms. She spent an hour in the oven with a ladle of hot water. It rose well, more than doubled, it turned out two pretty loaves. Delicious, light, lace.