First Italian Bread
This is my first attempt at something other than basic sandwich bread.
It's the Italian Bread from The Baker's Apprentice. Made with Gold Medal bread flour and instant yeast. Let the biga ferment for 2 hours before moving it to the fridge. The next day added a couple of tablespoons of extra water. That seems to be the routine here in Sierra Madre, Calif.
Let the bulk ferment go for not quite two hours. Kneaded by hand for 10 minutes with a 5 minute rest halfway. Made one half into a batard and put the other into a loaf pan. I need sandwiches for lunch! Let those proof for an hour. They seemed ready by the finger test. Room temp in the kitchen that day was about 80.
They didn't come out looking great, as you can see. I'm not sure what kind of crumb there was supposed to be, as this is one of the few breads in that book that didn't have a photo of the final product.
I will say this,the batard tasted great. The loaf is in the freezer and will be used for lunch next week.
Nice results with quick rise. It's a fun challenge to fool around with different ways to get your dough right in the head when things happen so fast using quick rise. I'm guilty of neglecting my starters sometimes and have resorted to quick rise when company was coming over and expecting fresh bread but my starters were hibernating from starvation. I wonder if some starved starter with quick rise would work out Like a biga.
Was there a tablespoon of oil in those italian breads? Probably great for sandwiches. The even crumb is typical of quick rise and will keep melted butter from dripping on your lap. Nice job.
Yes, there was some olive oil in the formula. So this is quick rise? Ha! I considered it slow fermentation! I'm learning.
Do to circumstances beyond my control, using a starter is not in the cards for me right now. So I'm using sponge for sandwich bread and now a biga. The next step will be a poolish I guess.
Thanks for the comments.