Authentic Italian Bread Directions:
- In a mixing bowl, combine 3/4 cup of the flour, 1/2 cup of water, and a pinch of yeast. Mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it ferment at room temperature for 12-16 hours.
- In a large mixing bowl, combine the remaining flour, salt, yeast, and the prepared biga. Gradually add the remaining water while stirring until a wet, sticky dough forms. The dough will be very hydrated; do not add additional flour.
- Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This resting period allows the flour to fully hydrate and the gluten to begin developing.
- After the resting period, knead the dough for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Gently deflate the dough and shape it into a loaf. Place it on a baking sheet dusted with flour.
- Cover the loaf with a damp cloth and let it rise for an additional 1-2 hours, or until it has doubled in size.
- Preheat the oven to 450°F (230°C). Bake the bread for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Allow the bread to cool on a wire rack before slicing.
WW Points Calculation:
- All-purpose flour (4 cups): 16 points
- Salt (2 teaspoons): 0 points
- Active dry yeast (1 teaspoon): 0 points
- Water (1 2/3 cups): 0 points
- Olive oil (2 teaspoons): 4 points
Total Points: 20 points
Servings: 12 slices
Points per Serving: 1.67 points
Nutrition Information:
- Calories: 120
- Fat: 4g
- Protein: 3g
- Carbohydrates: 20g
- Sugar: 0g
- Sodium: 250mg
I'm waiting for your comments! Enjoy!
