Ingredients
- Biga (serves two loaves)
- Bread
* 3 1/2c bread flour * 2 cups water at room temperature * 1/2t instant dry yeast
* 1 1/2c biga * 1 1/2c canned pumpkin * 3/4c water at room temp * 1T fresh yeast, or 2 1/2t instant dry yeast * 1T molasses * 2 3/4c Italian 00 flour * 2c bread flour * 2 1/2t kosher salt * 1 sprig fresh rosemary, stem discarded and leaves chopped finely
Directions
- Biga
- Bread
Whisk all ingredients together and allow to let stand at room temperature for 6 hours. The biga will start to ferment and will get gassy/bubbly. Can ferment up to 24 hours. Reserve 1 1/2c biga for following bread recipe. The remaining can be stored in the fridge, covered. You can keep it alive by discarding some of the biga every 2-3 days and feeding the remaining with a little water and bread flour (about equal amounts) and giving it a vigorous stir.
In a large mixing bowl, mix together the biga and pumpkin on low speed. In a small bowl, mix together the warm water and the yeast. Add the yeast mixture to the pumpkin mixture, and then the sorghum molasses. Mix until thoroughly combined. The consistency will be quite runny.
In a large bowl, combine the 00 flour and the bread flour. Add about 3 1/2c of flour, continuing to mix with the dough hook on medium-low speed. Slowly, add the remaining flour bit by bit, until the dough comes off the sides and bottoms of the mixing bowl and climbs up the hook.
With the mixer still kneading, add the salt and chopped rosemary. When the salt and rosemary look evenly incorporated, allow the dough to rest for 20 minutes. Meanwhile, pour 2T of olive oil into a large bowl. When the dough has rested for 20 minutes, turn the dough out into the bowl, and flip the dough over so it is well-oiled on all surfaces. Cover the bowl with a towel and allow the dough to rest for an hour.
After 1 hour, cut the dough in half. Working with half the dough, stretch it lightly with your fingers-you can hold it up on one side in the air and just let gravity stretch the dough for you. Fold the dough in half. Flatten and shape the dough into a rough rectangular shape, then roll it up like a cinnamon roll. Tuck the ends of the dough neatly underneath and use your fingers to pinch the seam close. Your dough should now resemble a flat baguette.
Generously flour a baking sheet with 1/3c of flour. Transfer the log of dough on top of the flour, then sprinkle some of the flour over the entire surface of the dough. Repeat all steps with second loaf.
Space the loaves so they have room to rise. Cover with a towel, and allow the dough to rise for 2-3 hours. At this point, the dough should be nicely puffed but not quite doubled in size. Spritz the tops lightly with water.
Preheat the oven to 425 degrees. Place a pan of water on the bottom rack. Bake the bread directly on the baking sheet for about 50 minutes, until crust is browned and crisp. When you pick up the loaf, give it a light thump on the bottom. It should sound hollow.