Apulian bread

Yield: 1 Servings

Measure Ingredient
---Starter; (BIGA)---
½ cup Water; warmed
1 pinch Sugar
¼ teaspoon Active dry yeast
1 cup All-purpose flour; unbleached
½ cup Water -Small Loaf---
¾ cup Vegetable broth; or water
¼ cup Starter; (Biga)
1¾ cup All-purpose flour; unbleached
¾ teaspoon Salt
½ teaspoon Active dry yeast -Large Loaf---
1½ cup Vegetable broth; or water
⅓ cup Starter; (Biga)
3¾ cup All-purpose flour; unbleached
1½ teaspoon Salt
1 teaspoon Active dry yeast

Starter: To make the starter called Biga pour the warmed water into a glass bowl, pre-warmed by rinsing in hot water. Add a pinch of sugar & the yeast, stir briefly, & let mixture stand for 10 minutes or so in a warm spot, until it looks creamy & bubbly. Then mix in the flour & the other water.

This concoction should then be allowed to ferment, covered with plastic wrap, anywhere from 6 - 24 hours or more, depending on the temperature. The longer it ferments the stronger the flavor it imparts to the bread. If the mix separates noticeably & a clear liquid settles to the bottom, it's reaching the outer limits of use. If the starter begins to turn pink TOSS IT OUT!! Bread: Pour all wet ingredients into bread machine baking pan.

Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use regular bake cycle on your machine for this loaf.

Recipe by: More Recipes for Your Bread Machine Bakery by R. W. Langer Posted to Bakery-Shoppe Digest V1 #441 by "Christopher E. Eaves" <cea260@...> on Dec 6, 97

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