Dessert & Baked Goods » Italian Bread
There really is nothing better than freshly-baked bread. Colleen Resendes of Montione's Bakery gives us the "loaf-down" on a classic: Italian Bread! She begins by making something called a "biga" — a pre-ferment often used in Italian baking. This is then mixed in with the rest of the ingredients the following day for a flavorful, textured, and airy final product. You can't have Italian bread without a biga. Fuhgitaboutit.
Posted Tuesday, July 23, 2013, at 4:33 pm by Teej:EXCELLENT BREAD COLLEEN! Yes I'm yelling that :-)
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