country style bread, biga and cloche method

The bowl on the left is 2 cups flour, 1 + 1/3 (or so) cups water and 1/4 teaspoon dry active yeast mixed, covered and left overnight on the countertop. Plus scant salt

The bowl on the right is 2 cups of flour + 1 cup water + 1/2 cup potato flakes and 1 teaspoon of dry active yeast started today and allowed to rise once. Plus scant salt.

The new dryer dough is spread out like a pizza.

The snake shape is rolled up into a ball.

The second rise went too far and broke apart. The dough was re-shaped the same way as the first time.

Allowed to rise again, the shaped loaf is shoved onto the edge of a cookie sheet with semolina flour as corn meal is used on a pizza peel. This is to assist in tipping the loaf into the pre-heated cloche. 

Baked at high temperature inside the covered cloche for 25 minutes. 

Then uncovered for an additional 10 minutes. 

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