1 Biga

Ingredients

340 g water, 27 degrees
⅛ tsp instant yeast
500 g white flour

Method

Add ⅛ tsp instant yeast to small bowl
Add 3 tbsp warmed water
Add 500 g white flour to large bowl
After a few minutes, mix yeast mixture
Place flour bowl on scale
Add yeast mixture to flour bowl
Wash yeast bowl with warmed water into flour bowl
Add warmed water until 340 g reached
Pincer and fold until incorporated
Leave overnight for 12-14 hours

2 Dough

Ingredients

500 g whole wheat flour
22 g sea salt
¾ tsp instant yeast
460 g water, 38 degrees

Method

In a large bowl add 500 g whole wheat flour
Add 22 g sea salt
Add ¾ tsp instant yeast
Add 460 g water, 38 degrees
Add biga
Mix (pincer and fold) to incorporate
Apply three or four folds in the first 90 minutes
Leave for 3-4 hours since mixing

3 Shape & Prove

Ingredients

Method

Tip dough onto floured surface
Dust proofing basket
Shape into medium tight ball
Place seam-side down into basket
Lightly flour the top
Prove for 1 hour

4 Bake

Ingredients

Method

Place large dutch oven into oven
Preheat oven to 250 degrees (fan)
Add dough, seam-side up
Bake 40 minutes, covered
Uncover and bake 15-20 minutes
Rest before slicing