Biga On The Banks Cornbread Recipes

BIGA

Steps:

• Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
• Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
• Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

BREAD STARTED FROM A "BIGA"

Steps:

• 1. 10-12 hours before you intend to make the bread (longer if the room is cold), start the biga by stirring together the first four ingredients in a large bread bowl.
• 2. Cover with plastic wrap and allow the biga to sit at room temperature for 10-12 hours. It will double in size and be full of holes, looking similar to the raw side of a pancake ready to be flipped.
• 3. Stir 3 cups of flour and the second cup of water into the biga until a raggy mass develops. Flop this onto a well floured counter and knead (push and fold) about 100 strokes, add flour as needed to keep it from sticking to your hands and the counter. Try to add as little flour as possible. Too dry a dough results in heavy bread.
• 4. Form the dough into a ball. Put 1 tablespoon of oil into the bread bowl and roll the ball of dough in it to coat. Cover with plastic wrap and put someplace warm and still to rise. An oven with the light on is a good rising environment. Allow to rise about 2 hours until doubled in size.
• 5. Punch the dough down, knead briefly and form into one large loaf, two small loafs, or rolls. The pictured loaves were made in a French bread pan lined with parchment paper.
• 6. Allow the formed loaves to rise another hour or until doubled in size.
• 7. Preheat the oven to 350F. Brush the risen loaves with the other tablespoon of olive oil. Bake about one hour. Longer for a large load, less time for rolls. As ovens differ, you will want to check the bread for doneness by rapping it on the bottom with your knuckle. It should sound hollow. If it thuds, cook ten more minutes and check again.

BIGA ON THE BANKS CORNBREAD

Steps:

• 1. Heat oven to 325 degrees. 2. Butter a 9-by-13-inch baking pan. 3. Combine buttermilk, oil and eggs in a bowl and whisk to combine well. 4. In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. 5. Pour the liquid ingredients into the dry ingredients and whisk together until combined. 6. Pour the batter into the prepared pan and place on the middle rack in the oven. 7. Bake for 45 minutes, or up to 1 hour, until the top is golden brown and a toothpick comes out clean when inserted into the middle.