Authentic Italian Bread Directions:
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In a mixing bowl, combine ¾ cup flour, ½ cup water, and a pinch of yeast. Mix until a shaggy dough forms. Cover with plastic wrap and let ferment at room temperature for 12–16 hours.
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In another large mixing bowl, combine the remaining flour, salt, yeast, and the prepared biga.
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Gradually add the remaining water while stirring until a wet, sticky dough forms. Do not add extra flour.
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Cover with plastic wrap and let rest for 30 minutes.
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Knead the dough for 10 minutes until smooth and elastic.
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Transfer to a lightly oiled bowl, cover, and let rise in a warm spot for 1–2 hours or until doubled in size.
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Gently deflate and shape into a loaf. Place on a floured baking sheet.
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Cover with a damp cloth and let rise again for 1–2 hours until doubled.
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Preheat oven to 450°F (230°C). Bake for 25–30 minutes or until golden brown and hollow-sounding when tapped.
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Cool on a wire rack before slicing.
WW Points Calculation
Gold Medal all-purpose flour – 16.00
Morton salt – 0.00
Fleischmann’s active dry yeast – 0.00
Water – 0.00
Bertolli extra virgin olive oil – 8.00
Points Information:
Total Points: 24.00
Servings: 12 slices
Points per serving: 2.00
Nutrition Information
Calories: 132
Fat: 2g
Protein: 4g
Carbohydrates: 24g
Sugar: 0g
Sodium: 164mg
I'm waiting for your comments! Enjoy!
