Daily Bread

I've mentioned our favorite crusty bread.  The really funny thing is that it is a loaf that I've seen people pay lots of money for, but it's got to be about the easiest thing ever.  I could make it fresh for dinner every night and not spend any more hands-on time or energy than if I bought a loaf and warmed it up in the oven.  Sneaky, huh?

Rustic Dinner Loaf
To make a biga:  whisk together until smooth: 1c. flour, 1c. warm water, 1 rounded tsp. yeast.  Cover with plastic wrap and set aside for at least 30 minutes, but I've left it for 24 hours or more with no ill effect.  


When you're ready, uncover the biga, sprinkle the surface with 1/2 tsp. sea (or kosher) salt, and drizzle over 1 tbsp. olive oil.  Add 1 cup flour and stir just until combined into a soft dough, adding more flour as necessary, just to move from a batter consistency to a wet dough.  Remove to a floured surface and shape a loaf with floured hands.  It will feel lumpy and inconsistent in texture.  Place on  parchment, silpat or cookie sheet sprayed with non-stick spray and sprinkled with cornmeal.  With a sharp knife, cut several slashes across the surface of the loaf.  Brush surface with an egg white beaten with one tsp. water.  Let rise on cookie sheet for 1/2-45 min, then bake at 350 for 20 minutes.  Brush again with egg white, and bake 20 minutes more. 

This bread is a perfect compliment to soups, stews, pasta dishes, and just about anything else.  Ecce panis!