Comments on: italian bread

By: GT

GT — Sat, 13 Mar 2010 18:43:22 +0000

Just made this. Best white bread I’ve ever made.

I didn’t want to make two loaves, so I froze half the biga (pre-cut) and roughly halved the remaining ingredients. Also, I started the biga yesterday morning and threw it in the fridge instead of letting it ferment at room temperature. I think that kept the loaf from getting as airy as it could have been, but that was really the only aspect that wasn’t quite what I expected. The flavor is excellent, the texture is chewy, the crust is nice and firm.

By: Brittany (He Cooks She Cooks)

Brittany (He Cooks She Cooks) — Wed, 03 Jun 2009 19:13:48 +0000

Made this the other night…well, over the course of two nights actually…but the loaves came out perfectly. No changes or trouble at all. Requires some planning ahead, but not much work. Thanks!

By: Sarah

Sarah — Wed, 25 Mar 2009 20:55:31 +0000

Thanks for the tip, and knowing me, Ill end up with both books eventually too. :)

By: deb

deb — Wed, 25 Mar 2009 19:11:25 +0000

I have both books and like them for different things. In the end, I guess it is just personal taste!

By: Sarah

Sarah — Wed, 25 Mar 2009 15:58:50 +0000

Hey Deb,
I am new to bread baking (I made my first loaf yesterday!) and I absolutely loved it. I was wondering which bread baking book you prefer, because I am also finding myself stuck between The Bread Bible and The Bread Bakers Apprentice.

Thanks!
Sarah

By: Jeannie

Jeannie — Mon, 16 Mar 2009 01:55:39 +0000

I’m so scared of bread. The whole yeast business just makes me nervous. But I was having friends over this weekend for a little Italian meal and thought it would be fun to give this a whirl. It came out SO great!! Just wanted to say thanks for posting and getting me over my bread fear. I should also mention that I had the wrong kind of yeast (dry active) and didn’t measure the biga … just used it all. And it still came out wonderfully. Also… your site makes me drool at work at LEAST once a week :)

By: jennifer

jennifer — Thu, 05 Feb 2009 16:23:59 +0000

thanks!! that lemon tart you posted today looks amazing, can’t wait to try it out!

By: deb

deb — Wed, 04 Feb 2009 20:21:04 +0000

Instant yeast and active dry yeast are different. There is an exchange you can use (it escapes me now) but it’s best to just get the right stuff. You can measure the big with measuring cups. It’s okay if it is not perfectly exact.

By: Jennifer

Jennifer — Wed, 04 Feb 2009 18:48:18 +0000

HI Deb,
Today is my first try at making bread & I’m using this recipe.I just finished kneading my biga and am so excited that I’ve been checking it constantly for growth. This waiting is the hardest part!!!
I just have a couple of questions:
Is there a difference between active dry yeast and instant yeast or is it the same? I had active dry in my cupboard and used it hoping that it was the same.
Also, how do I measure out the 3 1/2 cups of biga? do I just scoop it out with my measuring cup or does it need to be more precise?
Thanks so much!!!!
Jen

By: JULIE

JULIE — Mon, 26 Jan 2009 21:10:12 +0000

I can’t wait to try this recipe. I tried making italian bread yesterday but it didn’t come out right. It was to dense and dry. The crust was thin and hard.

I have a question though The recipe for the biga says it makes 18 oz. does that equal 3 1/2 cups? If not how do you measure it? I have never seen biga so it sounds like it looks like a smaller version of bread dough. I guessing you just measure by measuring cup by pushing it in and try to level it out. I know I sound stupid but I really want to make this correct the first time. (in the directions it says to take the biga out and cut it in 10 pieces) does that mean all of it is used?? Sorry for being so lame. thank you for your time