Italian Braided Bread

This one was pretty simple. On day one make a Biga by putting 1 cup of water, 2 cups of flour (8.5oz) and 1/4 teaspoon yeast in a bowl, mix it up and cover. Leave it alone for 12 to 14 hours.

Then add 1/2 cup water, and mix until smooth; then add 2 to 2 1/2 cups flour (8.5 to 10.5 oz) 2 teaspoons of yeast and 1.5 teaspoons of salt; mix it altogether until it forms a mass.

Knead on a floured board for about 5 minutes. Place it in an oiled bowl and cover. Leave at room temperature for about 1.5 hours. Every half hour, turn it gently and tuck under in a kind of gentle knead.

Divide the dough into three equal pieces and roll into 18 inch ropes. Braid the ropes and set the braid on a parchment lined baking sheet. Cover it and let it rise for about 1.5 hours. Brush it lightly with egg white wash and sprinkle with sesame seeds.

Place in a preheated 425 degree oven and bake for 25 to 35 minutes.

When golden brown, remove, let cool on a rack and enjoy.

The crust of this bread was very good and the texture sturdy. it is great with butter or toasted or dipping into gravy. Good all purpose bread.

Here are the shots I took while putting it together: