[Sca-cooks] Bread-baking with a biga

[Terry Decker]

Sponges are fairly common on French and Italian breads to improve the
flavor.

For Convenience, you might also like the "refrigerator rise."  You make the
dough the evening before doubling on the yeast, then pan it for the second
rise and put it in the refrigerator, then bake it before or after work (I
usually get out of bed put it in the oven then go get cleaned and dressed
for the office).

You put the bread dough in a cold oven and bring it to temperature with an
overall oven time of about 1 hour.

Bear


>I actually ENJOYED making bread with my sponge.  I didn't have to devote
one
>whole day (difficult with an infant) to making bread.  I could mix it up at
>night, let it rise overnight, punch down and kneed in the morning before
>work, let rise while I was at work, and then bake when I got home from
work.
>
>It only required me getting up a little early one day and I still got work
>done too.
>
>The only way I've made "modern" bread lately is in my bread machine (dump
>and forget it).
>
>Vitha