Whole-Wheat Rustic Italian Bread
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 autolyse developed the dough’s protein while reducing kneading time.