Pane Bigio

Name: Pane Bigio
Cuisine: Italian
Ingredients: ¼ cup yellow cornmeal, for sprinkling; 1½ teaspoons salt; 1 teaspoon gluten with vitamin C added; 1¼ cups warm water; 2⅛ cups bread flour; 1 teaspoon SAF yeast or 1½ teaspoons bread machine yeast; 1 teaspoon SAF yeast or 1½ teaspoons bread machine yeast; ½ cup Two-Week Biga; 2 tablespoons bran or wheat germ; 2 tablespoons bran or wheat germ; ¾ cup whole wheat or graham flour; ¾ cup whole wheat or graham flour

Preparation info

Makes
2
round loaves

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Bigio translates to “gray,” and this loaf with a small percentage of whole wheat flour and bran does have a grayish-brown cast when baked. Pane bigio, the Italian counterpart to the French pain de campagne, is a nice, simple country bread, best eaten fresh, within a few hours of baking.

Ingredients

1½- or 2-Pound-Loaf Machines

1¼ cups warm water
½ cup Two-Week Biga

Europe
Italy
Bread
Vegan
Mediterranean

Method

Place all the dough ingredients in the pan according to the order in the manufacturer’s instructions, adding the starter and yeast with the water. Program for the Dough cycle; press Start. The dough will be smooth, slightly moist and sticky, and a bit soft. Don’t add more flour. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently def