Serving Size : 2
Italian Biga:
3 lb water
3 2/3 lb flour, bread
1/8 oz yeast
Bread Dough:
1 1/3 lb flour, bread
5/8 lb water
4 3/4 oz buttermilk
4 3/4 oz Italian biga
1-3/4 oz malt extract
1-1/8 oz honey
7/8 oz cornmeal, yellow
7/8 oz wheat bran flakes
3/8 oz salt
1/8 oz yeast
3-1/2 oz Amber mash
For the Italian Biga:
Combine the first amount of bread flour, water, and yeast well and place in the refrigerator overnight.
For the Bread Dough:
Combine everything except the amber mash; mix on medium speed for anout 6 minutes. Add the amber mash and mix on low speed for about 2 minutes.
Place dough into some sort of plastic or glass container. Cover; ferment at room temperature until almost doubled in size. Refrigerate overnight. Let dough warm up for one to two hours. Scale into 1-lb 8-oz pieces. Shape into oblong loaves; proof on cornmeal covered sheet pans until doubled in size.
Bake in a preheated 460F oven with a short burst, about 10 seconds, of steam when the loaves are first put into the oven. Bake until done, about 30 minutes.
NOTE:
Amber Mash is basically malted barley, which you can get from your local brewery.