Biga (For Bread Making)
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I generally start with a biga, or bread starter with most of my homemade breads. Using a biga seems to give the bread a better flavor and texture. By making it the day before, and then refrigerating it once it has proofed, it will be ready the day you want to bake your bread.
You can keep this biga covered in the refrigerator for up to a week. Simply stir it every day or so and recover it.
INGREDIENTS
1/4 teaspoon active dry yeast
1 cup warm water (About 110 Degrees)
1-1/3 cups bread flour
2/3 cup unbleached all-purpose flourSprinkle the yeast over the water in a bowl large enough to fit all of the ingredients, and let sit 5 to 10 minutes.
Add the flours, and stir to combine. The dough may seem stiff, but will soften up as it sits. Cover the biga tightly with plastic wrap, and let it sit for 6 hours at room temperature. Stir it, and refrigerate it until the next day, or at least 12 hours.