Name: High-Biga Italian Bread
Total time: 1058 min
Yield: 1 loaf
Ingredients: 350 g Bread flour; 175 g Water (room temp); 0.5 g Instant yeast; 350 g Bread flour; 329 g Water (warm); 14 g Salt; 2 g Instant yeast

High-Biga Italian Bread

A flavorful Italian-style loaf built with a high portion of prefermented flour using a stiff biga, then finished with a covered Dutch-oven bake for a crisp, deep-golden crust.

700g flour

72% hydration

1 loaf

The Biga (Prepare 12-16 hours ahead)

350g Bread flour175g Water (room temp)0.5g Instant yeast

The Main Dough

525g The Biga (Prepare 12-16 hours ahead) 350g Bread flour329g Water (warm)14g Salt2g Instant yeast

Steps

1

The Biga (Prepare 12-16 hours ahead)

Mix to form a stiff, shaggy dough. Cover tightly and let ferment at room temperature until ready.

12h
2

The Main Dough

Tear the biga into small chunks and soak them in the warm water to loosen. Add flour, yeast, and salt, then mix thoroughly. Knead until smooth, elastic, and able to pass the windowpane test.

15min
3

First Rise

Place dough in a covered bowl and allow it to rise. Perform one set of stretch-and-folds about halfway through to build strength and structure.

1h 45min
4

Shape

Turn dough onto a lightly floured surface and shape tightly into a boule or bâtard. Place seam-side up in a floured proofing basket.
5

Second Rise

Cover and proof until the dough springs back slowly when gently poked.

55min
6

Bake (covered, with steam)

Preheat oven and Dutch oven to baking temperature. Turn dough out, score the top, and bake covered to trap steam for oven spring.

20min
7

Bake (uncovered, finish)

Remove the lid and continue baking until the crust is deep golden brown.

23min
8

Cool

Cool on a wire rack for at least the specified time before slicing to set the crumb properly.

2h