Ingredients
- For the biga:
- 1 cup bread flour
- 1/2 cup water
- 1/8 tsp active dry or instant yeast
- For the dough:
- 2 cups bread flour
- 3/4 cup water
- 1/2 tsp active dry or instant yeast
- 1 1/2 tsp salt
- 1 tbsp olive oil (optional)
Instructions
- Make the biga: In a bowl, mix bread flour, water, and yeast until a thick paste forms. Cover and ferment at room temperature for 12–16 hours.
- Make the dough: Combine the biga with additional flour, water, yeast, salt, and olive oil (if using). Mix until sticky and well combined.
- Use a stretch-and-fold technique every 30 minutes over 2 hours to develop gluten. Dough should become smooth and bubbly.
- Flour a surface well, gently scrape out dough, and divide into two rectangles. Avoid deflating the dough.
- Transfer to floured parchment paper, cover, and let rise for 45–60 minutes.
- Preheat oven to 450°F with a baking stone or inverted baking sheet inside.
- Slide loaves (on parchment) onto hot surface and bake 20–25 minutes until golden and hollow-sounding when tapped.
- Cool completely on a wire rack before slicing.
Notes
- Add olives, roasted garlic, or sun-dried tomatoes for flavor variations.
- Dust tops with semolina or rice flour for a rustic finish.
- Shape into rolls for sandwich portions.
- Use whole wheat flour for a nuttier taste.
- Freeze whole or sliced and refresh in oven before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 160mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
