Author: Elise Miwa
This week’s project was ciabatta!
We began by making the biga, or sponge.
We combined flour, rapid rise yeast, and water in a bowl and stirred it until it formed a uniform mass. We then covered the bowl let it stand overnight, allowing the yeast to ferment and create flavor for the bread.
The biga before and after fermentation.
Once our biga had fermented, we mixed water, milk, oil, and the biga by hand to break it up. We then added this mixture to flour, yeast, and salt in a food processor until the dough came together. We continued to run the food processor for about a minute to knead it, then performed a windowpane test to check the consistency.
Mixing and kneading the dough.
The windowpane test.
After letting the dough rise for an hour, we folded it, then let it sit for another half hour.
We split the dough into two loaves, then baked until the crust became golden brown.
Once our bread was done, it had large holes and a thin, crunchy crust. It was delicious!
Close up of the finished bread.
For more about the science of breadmaking, check out this video!
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