Baking Artisan Bread by Ciril Hitz

Author:Ciril Hitz
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2008-06-12T16:00:00+00:00

2. Cut the biga into smaller pieces and put into :he prescaled water.

3. Fermentation

Gently pour the dough into a container coated with nonstick cooking spray. The container should be large enough for the dough mass to double in size.

Cover with a plastic lid and allow the dough to rest for 90 minutes. Plastic wrap may be used as well, as long as it does not come into contact with the surface of the dough.

Preheat the oven to 480°F (250°C, gas mark 10) with a baking stone and steaming tray in place with an hour to go.

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