This time I wanted to try a "Rustic Loaf", from Peter Reinhart's Crust amd Crumb. I followed his recipe but not exactly. Here is what mine consisted of.
Day 1
Remove Biga from freezer and leave overnight in refrigerator
Day 2
Rustic Loaf
16 oz Biga pre-ferment ( take out of refrigerator 1 hour before mixing dough)
16 oz unbleached bread flour
1.5 oz sugar
0.5 oz slat
1/2 tsp instant yeast
4 oz milk at room temperature
2 tbsp olive oil
1 cup cool water
Combine all ingredients in bowl of stand mixer and mix at low speed with paddle attachment for about 1 minute. Switch to dough hook and mix for another 8 minutes.
Put dough in large bowl sprayed with cooking spray, cover and let let rise for 1/ 1/2 hours ( It should have been 4 hours but I did not have enough time for that)
Turn our dough on floured cloth, punch down and cut into 2 pieces. Shape pieces into rounds. Cover and let sit for 1 1/2 hour
Prepare baking sheets with parchment. Shape into long oval. Put each loaf on a parchment sheet, and pace both on one baking tray Pull up parchment in middle so loaves are almost touching and support parchment on other side with rolled up towels.
Leave to rise another 1 1/2 hours. Preheat oven to 500 degrees. Put pan with boiling water on lowest tray in oven. Put in loaves and spray loaves and oven with water. Repeat after 2 and and after 5 minutes. Reduce heat to 425 degrees and bake for 30 minutes.
Turn off oven and leave loaves for another 10 minutes or so.
Cool on wire racks.
Quite yummie! Great crispy crust with lots of tang. Nice crumb, but not as big as it should be, but quite chewy. Next time I will try to do the full fermenting time ans see the difference that makes.
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