INGREDIENTS

INSTRUCTIONS

1. Combine the biga, water, yeast and slat in a bowl and mix to dissolve
the biga by squeezing it through the fingers of one hand. Add the olive
oil, then add the flour a cupful at the time, beating all the while. Mix to
a dough that has some resilience, then turn it to a floured work surface to
knead. It will be quite moist, but will come together with working as the
flour takes up all the liquid. Knead for 10 minutes. Leave the dough to
rise in a bowl covered with oiled clingfilm in a warm place (24C/75F) for
about two hours, until nearly doubled in size.
2. Turn out the dough on the lightly floured work surface, knock back and
shape into a ball. Prove it either upside down in a floured, cloth lined
proving basket or the right way up directly on an oiled and warmed baking
sheet. Leave the dough to prove, covered by an oiled clingfilm, for about
1-1.5 hours, until doubled. Meanwhile heat the oven to at least
230C/450F/gas 8 and put a deep, but empty, baking tray or roasting pan in
the bottom.
3. Dust the loaf lightly and score with a chequerboard of slashes or leave
it to crack flreestyle in the oven. Place it in the oven and pour a little
water into the wamed baking tray, taking care it does not bubble and scald
you in the steam. If you have proved in a basket you will need to have a
preheated baking sheet in the oven. Turn your loaf on to a baker's peel
then slide it on to the baking sheet.
4. Bake the loaf on an upper shelf in the oven for about 30-40 minutes. If
your oven gets really hot, turn it down to 220C/425F/gas 7 after 20 minutes
to avoid the crust being too browned. The loaf is cooked when is sounds
hollow when tapped. Cool on a wire rack.
Notes: The uglier it looks the better it tastes <g>
Per serving: 2255 Calories; 38g Fat (15% calories from fat); 80g Protein;
411g Carbohydrate; 0mg Cholesterol; 4309mg Sodium
Posted to FOODWINE Digest 17 Dec 96
Recipe by: Making Bread at Home / Tom Jaine
From:    Yishay & Yaara <trophy@YANDY.U-NET.COM>
Date:    Tue, 17 Dec 1996 19:05:10 +0000

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