|Easy Italian Bread
This recipe takes 2 days to make, but not much actual time and no kneading. The bread will have a crispy crust and be moist inside.
Biga (make the night before)
1/2 t. active dry yeast
Mix the yeast into the water and stir well until dissolved. In a glass bowl, mix the 2 flours with the yeast mixture. Stir well. Cover with plastic wrap and leave at room temperature overnight.
1 1/2 c. lukewarm water
With a scraper or spatula, fold the dough by gently lifting it up from underneath and folding it over itself 2 or 3 times. Cover and let rise again until doubled in volume.
Flour 2 baking sheets with a thin layer. Carefully turn the dough out and divide into 2 pieces. With floured hands place each piece on a baking sheet and gently shape into desired length and thickness. (One large loaf can be made if desired.) Cover and let rise again.
In the bottom of the oven, place a pan of hot water. Preheat oven to 500 degrees. Just before putting it in the oven, slip your hands under each loaf and gently flip it over onto its other side. Dust with flour.
Bake at 500 for 15 min. Reduce temperature to 450 and bake another 10-15 min. until brown. Cool on rack before cutting. (If you can wait that long!).
Recipe taken from No Need to Knead by Suzanne Dunaway.