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Starter (Biga):
1/4 teaspoon yeast
1 cup lukewarm water (110-115F degrees)
2 cups flour
1/4 cup whole wheat and/or rye flour
3/4 cup water
Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes.
Measure out 1 teaspoon of the yeasty water and add to the second quantity of
fresh (3/4 cup) water. This second batch of water is what you will use - discard
any yeasty water remaining from the first cup in which the yeast was dissolved.
The purpose of this step is only to measure out a tiny amount of yeast for the
biga so that you will have a slow, controlled fermentation which takes overnight
to develop.
Knead the ingredients together and set aside overnight or for 24 hours before
use.
Dough:
2 1/4 cups flour
1 teaspoon yeast
2 1/4 teaspoons salt
1 1/2 cups lukewarm (110-115F degrees) water
Biga (prepared the day before)
Mix together the dry ingredients in a bowl. Stir in the water and the biga and
turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft,
sticky dough. Do not add more flour or the bread will not be light and airy and
instead will be tough and heavy. It helps to oil your hands with olive oil when
handling the dough.
Oil a large bowl and turn the dough around in it a few times to coat, then cover
with plastic wrap or a damp cloth (depending on whether your house is drafty or
not). Place in a warm place, free from drafts, and allow to rise about 3 hours
until it is doubled in bulk.
When dough has risen, turn out onto a floured work surface and divide into two
equal pieces. Handle dough lightly to avoid deflating the air pockets created
during fermentation.
Fold each piece loosely into thirds, business-letter style.
Place seam side down onto a clean, heavily floured bread cloth or couche,
sprinkle with flour and allow to rise again for about another hour.
About 45 minutes after setting aside the dough to rise, preheat oven to 450F
degrees. A baking stone, if you have one, is beneficial. Place on center shelf
or slightly above.
When oven is ready slip dough onto stone, seam-side up and bake until browned,
about 35-45 minutes (check often during the last minutes of baking but try not
to open oven for very long).
Serving Suggestions:
When cooled, slice down the center lengthwise, drizzle with your best olive oil
and layer with your favorite Italian cold cuts, vinegar peppers, black oil cured
olives and provolone cheese, and thinly sliced ripe tomatoes.
This would be a good time to use a panini grill if you have one, or press and
grill it outdoors, or just use a black cast iron frying pan. If you're doing
these on the grill, you can press it under a hot, clean brick which has been
pre-heated in the grill.
Sprinkle with oil dressing (below) and serve.
Oil Dressing:
Combine 1/2 cup olive oil, 1 teaspoon each basil and oregano, 1/4 teaspoon hot
red pepper flakes, 1 teaspoon balsamic vinegar, 1-2 cloves minced garlic (for
extra kick you can optionally add one of the following: 1-2 anchovies, 1/4
teaspoon mustard, 1/2 teaspoon Frank's hot sauce, or chopped hot red peppers
from a jar, more or less). Store tightly covered in refrigerator.
