Sandwich Rolls or Breakfast Toast

I love bread. I love making bread. The satisfaction of making bread is indescribable. Bread baking was described to me as a hurry up and wait process.  So, if you have a busy schedule like me, you can definitely fit it into your schedule.   When they come out of the oven and you have one with your morning coffee as toast, or with your favorite lunch sandwich you will never buy rolls at the grocer market again!   

A Biga is a Preferment.  It gives the bread that extra flavor.  It also add that extra "gas" when making breads that have "holes" in them for example Ciabatta.  Bigas add both texture and flavor to your bread and it is so worth the wait. 

If you have a busy schedule and need to retard the biga, which is basically stopping the yeast from growing, you can put the Biga in the refrigerator overnight. You will need to plan out your schedule, but the Biga is NEEDED and so worth the wait.

There are two types of Bigas I used. I did two types of Rolls, a whole wheat biga and a  little whole wheat and a little AP flour biga.  So, here are both.

Biga (see below if you want to use a whole wheat biga)

  • 1 1/2 cups (6 1/4 ounces) (178 grams) - AP flour
  • 1/4 cup (1 ounce) (29 grams) - Whole Wheat Flour
  • 1/4 teaspoon - Instant Yeast
  • 1 cup (8 ounces) (227 grams) - Water 100 degree water (which is luke warm).

Mix all of the ingredients until well blended. Cover and rest at room temperature for 12 hours.

Whole Wheat Biga :

  • 1 3/4 cup (8 ounces) (227 grams)-  Whole Wheat Flour
  • 1/4 tsp instant yeast

1 cup + 4 Tablespoons (10 ounces) (282 grams) -  Water 100 degree water (which is luke warm).

Mix all of the ingredients until well blended. Cover and rest at room temperature for 12 hours.

 

  • Biga
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  • Whole What Biga

Dough:

  • Biga
  • 2 1/2 cups  (10 1/2 ounces) (297 grams) - AP Flour
  • 2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1/2 cup (4 ounces) (113 grams) - water (luke warm)

Mix all together on low speed till the dough comes together.  Bump up the speed to medium speed till the dough is soft and a bit sticky.

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  • Cover and let the dough proof till double in size for about 1 -2 hours. The dough will be very puffy. 
  • Degas the dough and shape into a 6"x12" square on flour board.  Cut 8 rolls on parchment flour side up.  Cover and proof till double in size, about 1 hour. 
  • Bake at 450 degrees for about 12 - 15 minutes.



Bread, BakingSarah MichaelsComment