3/4cup+ 1 tablespoon water (lukewarm)* divided(200 grams)
2cupsall purpose flour(250 grams)
1/2teaspoonactive dry yeast(1 3/4 grams)
1 3/4teaspoonssalt(10 grams)
*lukewarm water temperature should be between 100-110F (38-43C)
FOR THE BIGA
To make the Biga - In a large bowl add the water and yeast, let sit five minutes the stir to combine.Add the flour and stir just until the flour has absorbed all the water. Do not form a dough.
Cover the bowl with a clean tea towel, place in a warm draft free area and let rise 18-20 hours.
Once the time as passed, in the bowl of the stand up mixer add the Biga and 1/4 cup + 3 1 /2 tablespoons (112 grams) water, combine with a spatula.
Add the flour, yeast, salt and the remaining water (1/4 cup + 1 tablespoon / 74 grams). Start to knead the dough for about four minutes or until the dough starts to pull away from the sides of the bowl.
Move the dough to a lightly floured flat surface and knead to form a smooth dough ball.
Place the dough in a lightly oiled bowl, cover with tea towel and let rise for two hours.
Form the dough into a round or long loaf or even small buns whichever you prefer. Place on a parchment paper lined cookie sheet. Cover again and let rise for two hours.
Pre-heat oven to 425F (220C). Place a pan of water on the bottom of the oven.
Make a score in the bread and bake for about 20-25 minutes. Remove from the oven and immediately place on a wire rack to cool. Enjoy!
To tell if the bread is done, give it a good knock on the bottom of the loaf if it sounds hollow it is done or Insert an instant read thermometer into centre of the loaf, the temperature should read 190F (90C).