Mixed up a biga (1 1/2 cups of flour 1/2 teaspoon yeast and one cup of water) on Monday night. Left it covered on the counter to do its thing.
Nice and bubbly in the morning.
Started a batch of bread around 11AM.
Added 8 cups of flour to the Magic Mill, added the biga, along with two teaspoons of yeast and enough water to make a wet dough.
Left it to sit for 30 minutes before adding the salt and turning on the machine.
Finished off with a little hand kneading and into a six litre pail with cover and left to rise.
Dough doubled in about 90 minutes.
Poured out on to a floured board and knocked down, shaped into a ball and back into the pail for a second rise.
When it had doubled again, I divided the dough in half.
Shaped two loaves from one half and the other half is back in the fridge
will probably get used on Friday night for either a pizza
two more loaves of bread.
If you follow my blog than you probably already know that I am a big fan of breads and pizza crust
made from dough that has been given a long cold fermentation.
This really does develop both texture and flavour.
Moe actually waited until it cooled before having a couple of slices.
Great crust and crumb even if I do say so myself.