Instructions
Day 1 — Make the biga:
In a medium bowl, mix bread flour, water, and yeast until combined.
Cover loosely with plastic wrap and let sit at room temperature for 12–16 hours until bubbly.
Day 2 — Make the dough:
In a large bowl, combine the biga, bread flour, water, salt, and yeast.
Mix with a wooden spoon until shaggy, then switch to a wet hand and stretch-and-fold the dough for about 3–4 minutes.
Cover and let rise at room temperature for 1 hour.
Stretch & fold:
Every 30 minutes, perform a stretch-and-fold (pull one side of dough up and fold over, rotate bowl, repeat 4 times). Do this 3 times total.
Shape:
Turn dough onto a well-floured surface. Divide into two pieces, gently shaping into rough rectangles — avoid pressing out the air bubbles.
Final rise:
Place on parchment-lined baking sheets, cover lightly with a towel, and let rest for 30–45 minutes.
Bake:
Preheat oven to 450°F (230°C) with a baking stone or inverted baking sheet inside. Place a pan of hot water on the bottom rack for steam.
Slide the loaves (with parchment) onto the hot surface. Bake 20–25 minutes until golden brown.
Cool completely before slicing.
ADVERTISEMENT
