Cooking Instructions
- 1
Mix together the biga ingredients thoroughly and leave covered for 12 hours
- 2
Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well
- 3
Continue mixing until a wet dough is formed.
- 4
Stretch and fold the dough with oiled hands for 5-10 minutes
- 5
Leave to autolyse for 30 mins
- 6
Stretch and fold again for another 5 minutes.
- 7
Leave to prove for another hour. You can repeat the stretching and leaving process several times if needed to get workable dough.
- 8
When dough is very soft and has increased substantially in volume (and feels light and airy) - divide into two pieces
- 9
- 10
Stretch into rectangles approx 1 inch thick and place on oiled baking trays (or one big tray).
- 11
Sprinkle dough generously with flour
- 12
Cover and leave to prove for another hour
- 13
Bake at 200°C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped.
- 14
Allow to cool for at least 15 mins before cutting.
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