This is good for garlic bread. SEE THIS RECIPE
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- PREPARE YOUR STARTER (aka BIGA)
- Dissolve 1/2 tsp of yeast in 3 TBL warm water
- Add just a pinch of sugar
- Add 1 1/3 C room temp water
- Add 1 C flour
- Put on Kitchen Aid with paddle attachment
- Mix to combine
- Let rest 6-24 hours on counter – covered
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The next day, you are ready to make your bread
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- Add 1 tsp yeast to your Kitchen Aid
- Add 3 TBL warm water
- Add just a pinch of sugar
- Let rest for 5 minutes
- Add 1 1/3 C room temperature water
- Using WET HANDS pull out 6 oz (about 2/3 C) of your BIGA
- Add that into your water
- Whisk, squeeze or cut your BIGA into the water
- Put paddle attachment onto your Kitchen Aid – While mixing . . .
- Add 1 C AP flour and combine
- Add 1 1/2 more C AP flour and combine
- Add 1 C whole wheat flour
- Add 2 tsp salt
- Bring together using your Paddle attachment
- It will be really sticky
- Put dough hook onto the machine and run on high for 5-6 minutes
- It will still be really sticky, but will start to show gluten development
- Put onto a well-floured board and knead using a bench knife and your hands
- Knead until it starts to get less sticky
- Add flour to the board as necessary
- Put into an oiled bowl allowing room for it to TRIPLE in size
- Let rise 3-5 hours – the longer and cooler the rise, the better the results
- On a lightly floured surface, pour dough out and form your loaves
- Divide into two loaves
- Gently roll toward you forming a roll, turn, the roll again, turn, then roll again
- Form a round loaf on your board
- Put parchment paper on your peel, and flour the surface
- Put the dough on the peel, then spray very lightly with water
- Cover and let rise again for about an hour
- If it develops a skin, spritz it with water before going into the oven
- Trim parchment to the edge of the loaf
- Preheat baking stone to 450ยบ
- Sprinkle baking stone lightly with cornmeal
- FLIP OVER, and put on baking stone – LEAVE parchment paper on loaf, for about 15 minutes
- Carefully remove parchment, let it bake uncovered another 20 minutes or so
- Do not cut until it has cooled.
