Baking Sandwich Breads (and Pizza Crust) Using a Pre-Fermented Starter


| 5/5/2016 11:44:00 AM


Tags: baking, bread baking, recipes, pizza crust, whole wheat, world cuisine, Texas, Wendy Akin,

 

European breads are frequently made with an overnight starter, called poolish or biga. A super-easy way of developing dough I learned from Peter Reinhart (author of The Bread Bakers Apprentice) has helped me to quickly put together some delicious, full-flavored sandwich breads. Here’s how.

Overnight Starter for 3 Batches of Bread

Ingredients for starter:

• 6 cups (30 ounces) bread flour
• 1 ½ tsp fine sea salt
• 1 ½ tsp instant yeast
• 2 ½ cups tepid water

Directions for starter:

1. You can use the mixer with a dough hook, or it’s easy enough to stir this up by hand — just approximate the mixer directions. Whichever you choose, put the flour into a good-sized bowl, tall rather than wide (your mixer bowl is fine).

nutellapl
5/9/2016 7:53:40 AM

I love home made bread :) I would use your recipe as the http://mirat.eu/stoly-drewniane,c123.html





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