INGREDIENTS

INSTRUCTIONS

Biga is a starter, almost similar to sourdough but not quite.The  bread
has a flavorful, yeasty beery quality. So 10 to 12 hours before  you
want the bread, mix the 1 tsp. yeast in the water and let it  bubble
and foam. Mix in the flour gradually to make a soft almost  soupy
dough. Cover and it will rise and triple in volume and then  fall back
and re-rise during the 6 to 8 hours you let it be. Then  make the
bread. Stir the salt right into the biga mixture, mix in the
additional water ( cold or cool not warm ) until it is a thin soupy
quality. Mix in the flour to make a firm but soft dough which leaves
the sides of the bowl. Turn out to a floured surface and knead dough,
adding additional flour if necessary to make a smooth dry dough.  Place
dough in a bowl, greased with olive oil, cover and let rise  doubled
about 2 hours. Punch dough down and knead it into a flat  oval. cut in
half and form each half into a baguette and let them  rest covered with
a towel for 30 minutes. then stretch them into  longer baguette shapes
and place them in a baguette baking tray if  you have it. Let rest for
20 minutes. then slash tops and place into  a preheated 450 oven for 20
minutes or done. If you don't have a  baguette tray any baking sheet or
baking stone will do. You also  could shape the breads in one large
round loaf instead of 2  baguettes. Bake the one large loaf 10 to 15
minutes longer. Note:  since this bread is fat free eat the same day or
freeze as it stales  quickly.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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