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.
Biga200g 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 Loaf400g 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.
