Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: meganjane on April 18, 2011, 05:16:08 am

Title: Meganjane's Italian Loaf
Post by: meganjane on April 18, 2011, 05:16:08 am

I make this using a 'biga', which is like a yeast sponge but with less water. You need to make the biga the day before as it's better left for 24 hours.
It will keep in the fridge for up to 2 days. Place out on bench to reach room temperature before using.

Biga
200g strong bread flour
120g filtered (if possible) water
1/4 tsp dried yeast

Mix together in a bowl, cover with plastic wrap or lid and leave in a warm place (20C at least) to rise.

Italian Loaf
400g bread flour
220g water
1 1/2 tsp salt
2 tsp honey
1 tsp yeast
Biga

Mix flour and yeast in  *:  for a few seconds on speed 3.
Add biga, water, salt and honey.
Mix on  :: for 5 minutes.

1. Place in an oiled bowl. Cover with oiled plastic wrap.
2. Leave to rise in a warm place until doubled.
3. Heat oven to 225C.
4. Sprinkle a pizza stone or heavy tin with semolina or polenta and place in oven.
5. Place a baking dish of water underneath.
6. Remove dough from bowl and place on floured bench. Knead gently and shape back into the round shape, pressing any folds in the dough to the base.
6a. If time, place into a round banneton and allow to rise again.
7. Place on to stone and spread flour thickly over top of dough. Slash a few times.
8. Bake for 30 to 35 minutes.

Great to use for Bruschetta.

Title: Re: Meganjane's Italian Loaf
Post by: cookie1 on April 18, 2011, 07:26:39 am

It looks lovely MJ. I was reading about biga in something the other day. Your bread looks like a giant macaron, with the foot and all. I'll definitely be trying this.

Title: Re: Meganjane's Italian Loaf
Post by: thermoheaven on April 18, 2011, 08:07:14 am

Does it have a crisp yet chewy crust? I imagine allowing the biga to ferment must give it a beautiful taste.

Title: Re: Meganjane's Italian Loaf
Post by: Lellyj on April 18, 2011, 01:07:17 pm

This look gorgeous and I'm keen to have a crack at it!  I am a novice at breadmaking, so far have made Capeseed loaf and 5 seed loaf from EDC.  I had to google banneton.  Just to clarify if you have time, Meganjane, if you are going to use the biga within the 24 hours would you refridgerate it, and in the absence of a banneton, could you let the bread rise in a basin or something?

Thanks Lesley :)

Title: Re: Meganjane's Italian Loaf
Post by: meganjane on April 19, 2011, 05:00:17 pm

Hi Lesley, after 24 hours, refrigerate the biga. It will keep for up to 2 days. If using before that time, just allow it to prove in a warm place.
I just leave mine on the kitchen bench.

Thermoheaven, it's crispy the first day and then chewy the next!