If you read yesterday’s post, you’ll remember I’m going for simplicity… so I chose a recipe from my favorite bread cookbook that was developed to be exactly that.

No Pain Ordinaire

2/3 c. water
2 c. bread flour
1 tbs. sugar
1/4 tsp. salt
1 to 1 1/2 tsp. bread machine yeast
1 tbs. unsalted butter

I added the ingredients to my Zojirushi in the order listed. The only change I made was to add 1 cup of yesterday’s biga between the water and flour. I set the bread machine cycle to basic dough and pushed the start button.

While the machine was working, I fed the remaining biga by mixing in 1/2 cup of flour and 1/2 cup of water, put the lid back on, and returned it to the kitchen counter to bubble and belch for another 24 hours.

When the dough cycle was complete, I moved the dough to a pastry mat, kneaded it for a few minutes, shaped it, and placed it in a flour-coated banneton for the final rise while I preheated my clay baker in a 375℉ oven.

I baked the loaf for 35-40 minutes. The bottom sounded hollow when I tapped it, and my instant-read thermometer read 188℉.

The verdict: It was a good loaf, but not great. However, my gut — and tastebuds — both say I’m on the right track.

Resources

• Zojirushi BB-CEC20 Home Bakery
• Extra Large Silicone Pastry Mat
• Bulka Oval Banneton Bread Proofing Basket
• Breadtopia Cloche Clay Baker
• Rustic European Breads from Your Bread Machine