If you are anything like me, nothing tastes better than home-made bread. This dough is very sticky and it is a mess but I promise you will enjoy the finished product. It is truly delish!
First you will have to plan ahead to make these since you will need to make a Biga. A Biga is used in many Italian breads. Using a biga helps you to achieve a lighter bread with more holes.
The Biga needs to be made 18 hours prior to making the bread.
1/4 Teaspoon Active Dry Yeast
1 Cup Warm Water
1 1/3 Cups Bread Flour
2/3 Cup Unbleached All-purpose Flour
Pour water into a large bowl. Sprinkle the yeast over the water. Let it sit for 10min. Do not mix.
Add both types of Flour, and stir.
Cover the Biga with plastic wrap, tightly
Let the Biga sit for 6 hours at room temperature.
Refrigerate for another 12 hours.
Yields: 12 Rolls
Serving Size: 1 Roll
Old Points: 2
Points +: 3
4 Cups of Unbleached All Purpose Flour
1 1/2 Teaspoons Active Dry Yeast
2 Teaspoons Salt
1 Biga Recipe
1 1/2 Cups Warm Water
Mix the 3 cups of flour, the yeast and salt in a large bowl. Add the Biga and water, mix until combined. The dough stays very wet and sticky. Use the remaining 1 cup of flour to create a floured surface. Knead the dough for 5 min on the floured surface adding in as little flour a possible. I am going to warn you it is very messy and sticky it should be that way.
Put a little oil in a bowl 3 times the size of the dough. Place the dough in the bowl and coat with oil. Cover tightly with plastic wrap and place in a warm spot for 3 hours.
Every 30 min. gently punch down the dough and turn it over.
After 3 hours cover a 2 baking sheets with a small amount of cornmeal or wheat flour.
Pull apart 12 chunks of the dough. Place 6 rolls on each cookie sheet. You may want to coat your hands in flour. Creating 12 rolls. Spray a little cooking spray on the tops and cover with a towel.
Pre-heat the oven to 450 degrees now.
Let rise for 45 min. the rolls will also rise more in the oven so don’t panic on the size of the rolls.
Bake for 18 min. Rotating the baking sheets every 9 min.
I placed both sheets in the oven at once I placed the top rack as high as possible and the second rack right below it. I rotated the sheets from bottom to top.