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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

White Bread with 80% Biga

Page 106

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Review

18th April 2020

jenncc

This is a great loaf! The bulk of your dough is pre-fermented which gives fantastic flavor. The biga is a bit stiff making this an easier dough to work with compared to some of the other high hydration doughs in the book. On bake day I divided my dough after the initial mixing and added olives to half during my first fold. My dough needed a bit longer in the proofing basket but had great oven spring, nice open crumb and a crisp, crackly dark golden crust. This may be my new favorite recipe from this book and I will be making it again. The olive loaf was delicious and I think this dough lends itself to many different add ins.

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