| 2.0 lb | Flour, all-purpose |
| 1.0 tsp | Yeast |
| 1.25 lb | water |
| 2.0 lb | Flour, all-purpose |
| 0.07 lb | salt |
| 0.21 lb | Sugar |
| 0.9 lb | Milk |
| 0.5 lb | Butter |
| 2.5 tsp | Yeast |
Combine first flour, yeast, and water into a dough. Let rise 3 to 5 hours,
punch down, and put in fridge overnight. This is called a biga
Take the biga out of the fridge and let come to room temperature for about
an hour. Put the remaining ingredients into the mixer bowl. Cut the biga
into little pieces and add to the bowl. Mix for about 12 minutes. Dough
should pass the window pane test.
Shape dough into a ball, and place in a clean bowl. Spray top of dough
with oil mist, cover with plastic, and allow to rise till about 1.5 times
orriginal size. (about an hour)
Knead dough for about 5 minutes, shape back into ball, and put back into
the bowl. Cover again and let raise until 1.5 times (about an hour).
Divide dough into 4 equal pieces. Shape into loaves or rolls. Place in
greased pans and spray tops with oil. Cover, and let raise till doubled.
Dough should crest the pan, but not mushroom.
Bake in 350ￃﾃ￢ﾀﾚￃﾂￂﾰF oven. Bread is done at 190ￃﾃ￢ﾀﾚￃﾂￂﾰF. Allow to cool for 2 hours....