Fresh, warm and crusty bread is a treat that should be indulged in every now and then. You don't need to be the best baker to make good bread, but you do need to choose the right method!
Theindirect method, compared to other methods, allows you to get a crispy, light bread that is very easy to digest thanks to the very long leavening times, plus it keeps fresh for many more days than other breads.
HOW TO MAKE INDIRECT DOUGH?
The indirect dough,unlike the direct dough in which all the ingredients are mixed together in one step, involves two separate stages: the preparation of the biga and the preparation of the final dough.
STEP 1: BIGA PREPARATION
Thebiga, a key element in the indirect dough for bread making, is a liquid pre-dough composed of flour, water and brewer's yeast. This mixture is allowed to ferment for 8 to 24 hours before being incorporated into the final dough (we can increase fermentation to as much as 48h, the first 24 hours of which are in the refrigerator at a temperature of 4°C, the next 24 hours at 18-20°C).
Thebiga is prepared with strong flours with W above 300: bigas kneaded with lower strength flours may not withstand the long fermentation time due to persistent enzyme activity.
But why use biga?The long fermentation of this pre-kneading allows the development of acidity and various flavors that will significantly improve the flavor of the final bread. In addition, thebiga helps to make the structure of the crumb softer and more honeycombed, which also improves the shelf life and digestibility of the product.
BASIC BIGA RECIPE
- 500g flour W 300 (100%)
- 220g cold water (44%)
- 5g yeast (1%)
The preparation of thebiga is simple, but it must be done with care and attention. The mixing time of the biga, compared to normal bread doughs, is very short(2-4 minutes)and the goal is to obtain a rough, lumpy texture.
It is therefore of paramount importance to respect the kneading times since:
- Overly kneaded cheeses have earlier maturation due to high thermal heating and too rapid fermentation by the yeast;
- Overly kneaded cheeses develop excessive surface encrustation due to the reduced kneading times and from poor water absorption: they often do not ripen, but rot due to lack of yeast cell multiplication;
- Kneaded doughs with water percentages higher than 50 percent ripen earlier than the expected hours due to more moisture inside, which stimulates the fermentation process more.
ALTERNATIVE TO BIGA, POOLISH
Thepoolish is the opposite of the biga: while the biga is a very dry dough, the poolish is highly hydrated. In this preparation, the water has the same amount as the flour, while the amount of yeast remains about the same.
Thepoolish allows you to create a dough of greater extensibility, with a smaller and more regular alveolation than the biga, a crispier crust and a slightly more acidic taste.
BASIC POOLISH RECIPE
- 350g W300 flour (100%)
- 350g water (100%)
- 8g yeast (2.5%)
The yeast dose/fermentation time ratio is inversely proportional: the greater the yeast weight, the shorter the fermentation time.For example, 1-2 hours of fermentation = 2.5-3% yeast. 4-5 hours of fermentation= 1.5%. 7-8 hours of fermentation= 0.5%. 10-12 hours of fermentation= 0.2%. 15-18 hours of fermentation= 0.1%.
We know the right fermentation ofpoolish when there is a slight depression in the center, and its fragrance is not too pungent.
STEP 2: PREPARATION OF THE FINAL DOUGH
- Add the fermented pre-kneading to the remaining ingredients (flour, water, salt, etc.).
- Knead all ingredients together until a smooth, homogeneous dough is obtained.
- Let the final dough rise before baking.
BREAD WITH BIGA (CLOG BREAD)
Pre-dough biga (16-18 HOURS)
- Flour W300 - 250 g
- Wheat semolina flour - 250 g
- Water - 250 g
- Lavorite - 5 g
- Biga dough time: 4 minutes (in first speed with planetary mixer)
Final dough ingredients:
- Biga
- Semolina flour 50 g
- Water (70% of total flour) 135 g
- Lavorite 1 g
- Malt 2.5 g
- Salt 11 g
- Kneading time: 5 minutes first speed + 8 minutes third speed. Final dough temperature: 26°c
PROCEDURE
- Prepare the biga and knead it with the other ingredients: leave aside the salt, you will add it at the beginning of the second speed, and 20% of the water, which will be added drop by drop after the salt.
- Let the dough rest in a container, greased with oil, for about 40 minutes.
- Gently turn the dough out onto a well-floured table and divide into small pieces: these, when baked, will be your loaves.
- Dispose the pieces of dough on well-floured boards, with the cut side facing up.
- Cover them and let them rise for 35-40 minutes, depending on the room temperature. Gently turn them over and stretch the pieces slightly.
- Bake on oven and baking sheet preheated to 240°C.
