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Italian bread (Biga)
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Chet
Dec 21, 2011, 6:40:33 PM12/21/11
to
I have this Italian bread recipe it calls for a sponge or Biga which
calls for 2 tsp yeast, 2 cups warm water & 3 cups bread flour the
remaining recipe calls for3 tbl sugar, 3 tbl olive oil, 3 cups flour & 1
tbl salt
the recipe says to let the sponge rest for 1 hr then add the rest of
the ingredients and knead for 10 min let raise 1 hr punch down and form
into loaves let raise for 30 min and bake, the main question I have is I
would like to make the sponge before I go to bed and continue in the
morning with the rest of the recipe, so would there be any difference if
I add the yeast to the sponge because it is resting 7hrs vs 1 as the
recipe calls for. or add the yeast in the morning, any advantage of
letting the sponge set for the 7hrs with or without the yeast. any
effect either way on oven spring.
Chet
calls for 2 tsp yeast, 2 cups warm water & 3 cups bread flour the
remaining recipe calls for3 tbl sugar, 3 tbl olive oil, 3 cups flour & 1
tbl salt
the recipe says to let the sponge rest for 1 hr then add the rest of
the ingredients and knead for 10 min let raise 1 hr punch down and form
into loaves let raise for 30 min and bake, the main question I have is I
would like to make the sponge before I go to bed and continue in the
morning with the rest of the recipe, so would there be any difference if
I add the yeast to the sponge because it is resting 7hrs vs 1 as the
recipe calls for. or add the yeast in the morning, any advantage of
letting the sponge set for the 7hrs with or without the yeast. any
effect either way on oven spring.
Chet
Boron Elgar
Dec 21, 2011, 9:41:31 PM12/21/11
to
Continue in the morning. Your rise may take a bit longer for the full
dough, as it will be a bit cooler, but, if anything, your flavor will
be deeper for the cold fridge retarding of the biga.
Boron
~misfit~
Jan 27, 2012, 4:35:12 PM1/27/12
to
temp) cover and leave in a cool-ish place (not in the fridge). Then add the
remainder of the yeast when you add the other ingredients in the morning.
I've found breads that have had the pre-ferment refrigerated don't seem to
rise quite as well for me (~85%) and taste a little different, a little
bitter. <shrug> Try it both ways. :-)
Best,
--
Shaun.
"Humans will have advanced a long, long, way when religious belief has a
cozy little classification in the DSM."
David Melville (in r.a.s.f1)
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