For Christmas 2010, my mom gave me The Breadbaker’s Apprentice.
For Christmas 2011, Vore gave me a Brotform, a mold used for bread’s rising.
Hint, hint, anyone?
Yesterday, while stuck at home, I got to work. Darn it if baking bread isn’t fun!
It’s not my first rodeo in the bread baking world, but this was my first time to try the pre-ferment method. Made in advance, these are said to improve the texture and structure of bread. There are three types mentioned in The Bread Baker’s Apprentice: Pate Fermentee, Poolish and Biga.
Italian bread calls for the Biga, so I used just that. The dough goes through 3 rise cycles. Once for the pre-ferment, once with the entire batch of dough and once after shaping. The image above shows the first two rises.
I divided the dough in half–one loaf and one set of rolls.