The Bread Bible by Beranbaum Rose Levy

Author:Beranbaum, Rose Levy [Beranbaum, Rose Levy]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2003-10-16T22:00:00+00:00

ULTIMATE FULL FLAVOR VARIATION

For the best flavor development, in Step 1, allow the biga to ferment in a cool area (55° to 65°F) for 12 to 24 hours. (A wine cellar is usually this temperature range so it provides an ideal spot.) After 12 hours, it will have tripled and be filled with bubbles; it will not deflate even after 24 hours at this cool temperature.

POINTERS FOR SUCCESS

> For larger holes, it is important not to overmix the dough and develop too much gluten.

THE DOUGH PERCENTAGE

Flour:

Water:

Yeast:

Salt:

100%

67%

0.56%

1%

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