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

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


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).

5/9/2016 7:53:40 AM

I love home made bread :) I would use your recipe as the,c123.html

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters