Whole-wheat bread (Pan bigio) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

  • whole wheat flour
  • active dry yeast
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on June 03, 2017

    I've enjoyed the flavour of everything I've tried from this book so far, including this recipe, but the appearance leaves a lot to be desired. It didn't help that I foolishly tried to bake two loaves on a single pizza stone -- they merged into each other. I'm going to revert to my standard method of proving in bannetons and baking in cast-iron casseroles for my next attempt. Note, once again the quantity given is enormous. No way would my domestic stand mixer have coped with close to 2 kg of dough. I halved it.

  • twoyolks on December 15, 2015

    The bread has nice whole wheat flavor without being overpowered by the bitterness. The biga provides just a hint of sour which complements the whole wheat nicely. The crumb is nice and open without too many large holes. This is a very wet dough which makes it tough to work with and tough to shape. I shaped the bread on a board then moved into to parchment. This lead to a flatter loaf than I would've preferred. Next time, I'd shape it directly on the parchment.

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