Still in a baking mood from SHF#9 on Friday afternoon and having scored some fresh yeast from my local Boulangerie, I decided to whip up a double Biga recipe. Half for Pizza dough, the other half for a Ciabatta Bread I want to serve today.
When ever I teach a 'hands-on' Pizza class, the ladies have to endure my fresh yeast lecture. I break open a cube of yeast and pass it around for them to smell. I always hope this convinces them to start using it.
Below, is the biga after an nights workout on my kitchen counter. It is alive and kicking. A biga, or starter dough, or poolish......adds big flavor to your dough. If I have time, I like to use it.
My pizza recipe is from Roberto Donna. I saw a video feed on PBS.org, Julia (that Julia) is baking with him! I wrote to him at his restaurant and he wrote back with the recipe (can you believe it?).
The recipe came scaled to restaurant size, I scaled down to a kilo of flour. I love the recipe because he uses fresh yeast.
For Saturday lunch, I added some 'Bruschetta' herbs in the dough. Topped with a fresh goat cheese from the market that morning, some roasted veggies. I placed the pizza on the gas BBQ and we had a lovely Saturday lunch. I loved the herbed dough!
On to the Ciabatta. This recipe is from Eric Treuille & Ursula Ferrigno's Book, Ultimate Bread.
They are from Books for Cooks fame, in the UK. I love that place!!!!!
After I added the biga to the dough, you let it proof for 3 hours. Shaped and baked, this is the result. It is a hard dough to get used to. Very sticky and loose. You don't want to disturb it too much when you place the dough on the baking tray.
Here it is, smells & tastes great! Has the right about of 'holes' in the crumb. I'm taking it to a party tonight to accompany some goat cheese (yeah, from the market) stuffed peppers!