There are many variations for making a biga loaf. This one is similar to a traditional Italian filone breadstick. The outer crust is crunchy while the inner dough is soft, chewy, and full of holes.
There are many methods for making sourdough starters. Some might not contain traditional yeast, and some may contain potato water and yeast. Each variation is relative to world customs. Google any number of online sites and you’ll find someone who has found a sourdough that specifically works for them.
Basic Biga Sourdough Starter
There are numerous examples of how to make a fermented sourdough starter. This one’s as easy as it gets, because once it rests for a number of hours, it can be transformed effortlessly into a lovely, crusty, holey sourdough bread.
- 1/4 tsp (1 mL) traditional active dry yeast
- 1/4 cup (60 mL) lukewarm water
- 3/4 cup (180 mL) unbleached all-purpose or bread flour
To make biga, in large bowl of electric stand mixer fitted with paddle, combine yeast, water, and flour. Gently beat at lowest speed for 2 minutes, scraping down sides with spatula until a sticky, shaggy dough forms.
Lightly oil medium-sized bowl; transfer biga to greased bowl and seal tightly with greased plastic wrap. Top with damp kitchen cloth and set aside at room temperature to bubble and rise for 10 hours or overnight, up to 24 hours. The longer the biga rests, the more sour it becomes.
Then use biga to make a crusty sourdough loaf.
Crusty Sourdough Italian Loaf
Ingredients
- 1/4 cup (60 mL) warm water, about 110 F (45 C)
- 1 tsp (5 mL) traditional, active dry yeast
- 1 recipe Basic Biga Sourdough Starter (see Tip box)
- 1/4 + 3/4 cup (60 + 180 mL) ice water
- 2 3/4 cups (650 mL) unbleached all-purpose or 100% whole wheat bread flour, plus extra
- 2 tsp (10 mL) kosher salt
- 1 Tbsp (15 mL) finely chopped fresh thyme, rosemary, or sage (optional)
- Extra-virgin olive oil, for greasing bowl
Nutrition
Per serving:
- calories115
- protein4g
- fat1g
- saturated fat0g
- trans fat0g
- carbohydrates23g
- sugars0g
- fibre1g
- sodium390mg
Directions
01
To make bread, in small bowl, combine warm water with yeast. Set aside for 5 to 10 minutes until yeast is foamy.
02
Place Basic Biga Sourdough Starter along with 1/4 cup (60 mL) ice-cold water in large bowl of electric stand mixer fitted with paddle. Beat at medium speed until smooth. Add yeast mixture and remaining 3/4 cup (180 mL) ice water and gently beat until blended.
03
Replace paddle with dough hook, and add flour and salt. Beat on medium speed until dough is smooth and elastic, about 10 to 12 minutes. Dough will be very sticky, but should be almost see-through when a small piece is stretched between your fingers. Gently beat in herbs, if using. Dough will be quite loose. Generously coat large bowl with oil; transfer dough to greased bowl and seal tightly with greased plastic wrap. Set aside to rise at room temperature until tripled in volume, about 3 hours.
04
Sprinkle work surface with 2 Tbsp (30 mL) flour. Scrape loose dough onto floured surface and gently pat into 12 in (30 cm) log, folding in long sides and pinching ends. Dough is quite sticky and very soft. Sprinkle loaf with additional flour and cover loosely with kitchen cloth. Leave to rise for about 30 to 45 more minutes.
05
While dough is resting for a second rising, preheat oven to 425 F (220 C), and place large pizza stone or heavy-duty baking sheet, vertically inverted, in centre of oven.
06
When bread has risen, lightly sprinkle another large baking sheet with flour. Using silicone scraper, gently roll loaf onto floured baking sheet. With floured hands, carefully stretch and shape loaf to about 16 in (38 cm) long. Then tip baking sheet with loaf diagonally onto pizza stone or inverted baking sheet in oven.
07
Bake loaf in preheated oven for 30 to 35 minutes until golden and it sounds hollow when tapped. Remove to rack to cool before slicing and serving. Best served same day itu2019s made.
READ THIS NEXT
SEE MORE »
Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
Turkey Tarragon Stew
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]