This recipe is from Peter Reinhart's Whole Grain Breads. The recipe is an indirect dough which means it needs 2 days to make.
1 3/4 c. hard white or red flour (227g) - I use hard white it's lighter in color
1/2 tsp. salt (4g)
1/2 c. whole milk, scalded & cooled (113g)
1 c. butter (unsalted, melted)
- Mix all of the ingredients together until the flour is incorporated and forms a ball
- Cover and place in the refrigerator overnight or up to 3 days. Leave it in the fridge until you are ready to use because the butter must be cold.
1 3/4c. hard white or red flour (227g) - I use hard white it's lighter in color
1/4 tsp. instant yeast (1g)
4 large eggs beaten (184g)
- Mix all of the ingredients together to form a ball. Knead for about 2 minutes until all of the ingredients are mixed. The dough will be very sticky.
- Let the dough rest for 5 minutes then knead it again for about 1 minute until it becomes smoother but still a little sticky.
- Cover and refrigerate overnight or up to 3 days
- Leave the biga in the fridge until you are ready to use, cold is better.
Final Additions in a small bowl
1 c. hard white or red flour (128g) - I use hard white flour
5/8 tsp. salt (5g)
2 1/4 tsp. instant yeast (7g)
3 T. sugar (42g)
- Remove the soaker and biga from the fridge.
- Lay the soaker on the counter and flatten into a disk
- Flatten the biga into a disk and lay on top of the soaker
- Cut thru both and put them into your mixer - as you are doing this add the final additions to the mixer. Continue until all of the cut up dough is added to the bowl along with the final additions.
- Mix on low for about 4 minutes until they form together and become a soft dough.
There is no bulk proof needed shape as you desire. I use the dough to make the crust for my individual tarts. This recipe will make about 18 small tarts. So you can cut it in half if you wish. I roll the dough out to a 6 inch round and place into small individual pie pans.
Cover and let raise for 2 - 4 hours at room temperature. (depending on temperature of the room)
Put the Lemon Curd filling into each tart using a #24 scoop (1/3 c.)
Bake 15 -18 minutes
Pre heat oven to 375 degrees F.
Bake: 5 minutes at 375 degrees F.
Bake: 10 minutes at 350 degrees F.