No-Knead Homemade Bread with Biga Starter

Ingredients:

For the Biga:

• • Water: 3 tbsp (50 milliliters)
  • Fresh or dry yeast: ⅛ tsp

 

• Bread flour: ¾ cup (100 grams)

For the Bread:

• • Bread flour: 2 ½ cups (320 grams)

 

• • Water: 1 cup (250 milliliters)
  • Salt: 2 tsp
  • Biga: 1 batch (prepared the day before)

 

Directions:

1. 1. Make the Biga (Starter):
      • • In a small bowl, mix water, yeast, and bread flour.
        • Stir well, cover, and let it rest at room temperature for at least 12 hours or overnight.

       

   2. Prepare the Dough:
      • • In a large mixing bowl, combine the bread flour, water, salt, and the biga starter.
        • Mix until just combined into a shaggy dough.

       
   3. Folding the Dough:
      • • Fold the dough every 30 minutes for 2-3 hours. To fold, pull one side of the dough and fold it towards the center. Repeat on the other three sides.
        • After three folds, let the dough rise undisturbed for an additional 30 minutes.

       

   4. Shaping and Baking:
      • • Preheat your oven to 450°F (230°C).
        • Turn the dough onto a floured surface, shape it into a round loaf, and place it on a parchment-lined baking sheet or cast iron pot.

       

      • Score the top with a sharp knife.
      • Bake for 35-40 minutes until golden brown and crispy.

 

1. Cool and Serve:
   • Let the bread cool on a wire rack for at least 30 minutes before slicing.

Serving Suggestions:

 

• • Serve with olive oil and balsamic vinegar as a simple appetizer.
  • Toast slices for breakfast and top with avocado, eggs, or smoked salmon.
  • Pair with a hearty soup or stew for a comforting meal.

 

• Make a grilled cheese sandwich with the freshly baked bread.
• Use for a delicious homemade bread pudding.

Cooking Tips:

 

• • Make sure to let the biga rest for at least 12 hours for the best flavor development.
  • If the dough is too sticky to handle, lightly flour your hands or surface.
  • If you’re in a hurry, reduce the folding time to 1-2 hours, though it may affect the texture.

 

• For a more pronounced crust, place a baking stone or Dutch oven in the oven while it preheats.
• Let the bread cool completely before slicing for the best texture and flavor.

Nutritional Benefits:

 

• • High in carbohydrates for energy.
  • Contains fiber, which supports digestion.
  • Provides small amounts of protein, essential for muscle repair and growth.

 

• Biga fermentation can enhance digestibility and reduce bloating.
• Low in fat, making it a healthier bread option.

Dietary Information:

 

• • Vegetarian
  • Vegan (ensure no dairy in the ingredients)
  • Dairy-free

 

• Nut-free
• Can be made gluten-free with a substitute for bread flour

Nutritional Facts (per slice, approx. 1/10 of a loaf):

 

• • Calories: 120
  • Protein: 4g
  • Carbohydrates: 24g

 

• • Fiber: 1g
  • Fat: 1g
  • Sodium: 400mg

Storage:

• Store in a paper bag or cloth bag for up to 3 days at room temperature.
• For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 1 month. To thaw, leave at room temperature or toast slices directly from the freezer.