Recipe - Biga

1 Three fourths cup White flour, unbleached
1 Three fourths teaspoon Yeast, fresh
3/8 cup Tepid water

Make a well in the middle of the flour, crumble in the yeast and add the
water. Mix to cream the yeast, then extend the mixing to incorporate the
flour. Mix until all the dry flour has been taken up, then knead on a work
surface to a stiff and smooth dough. Leave in a bowl covered with clingfilm
overnight (12 hours or more) at a temperature not less than 21C/70F.
Per serving: 840 Calories; 3g Fat (3% calories from fat); 26g Protein; 174g
Carbohydrate; 0mg Cholesterol; 11mg Sodium

Posted to FOODWINE Digest 17 Dec 96

Recipe by: Making Bread at Home / Tom Jaine

From: Yishay & Yaara trophy@YANDY.UNET.COM

Date: Tue, 17 Dec 1996 19:05:10 +0000