Whole-Wheat Rustic Italian Bread

Published September 1, 2003.

Why this recipe works:

For a rustic Italian bread recipe with a chewy but tender crumb, crusty but not tough, we used bread flour, which gave our bread height and a thick crust. Biga (a traditional Italian pre-ferment) mixed the day before gave the bread a wheaty, multidimensional flavor. A mixing technique called… read more

For a rustic Italian bread recipe with a chewy but tender crumb, crusty but not tough, we used bread flour, which gave our bread height and a thick crust. Biga (a traditional Italian pre-ferment) mixed the day before gave the bread a wheaty, multidimensional flavor. A mixing technique called autolyse developed the dough’s protein while reducing kneading time.

less

Makes 1 large loaf, about 2 1/2 pounds

This recipe requires a standing mixer to make the dough, a spray bottle filled with water for sprit zing, a rectangular baking stone, and an instant-read thermometer for gauging doneness. It also requires a bit of patience -- the biga, which gives the bread flavor, must be made 11 to 27 hours before the dough is made. If you own two standing mixer bowls, in step 1 you can refrigerate the biga in the bowl in which it was made. Use the second bowl to make the dough in step 2. Use bottled water if your tap water does not taste very good.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection