Begin by preparing the pre-ferment, or biga. In a mixing bowl, combine 100 grams (3/4 cup) of the flour, 100 milliliters (1/2 cup) of water, and a pinch of yeast. Mix until a shaggy dough forms, then cover the bowl with plastic wrap and let it ferment at room temperature for 12-16 hours.
The next day, in a large mixing bowl, combine the remaining flour, salt, yeast, and the biga. Gradually add the remaining water while stirring until a wet, sticky dough forms. The dough will be very hydrated, so do not add additional flour.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This resting period, known as autolyse, allows the flour to fully hydrate and the gluten to begin developing.
After the autolyse, add the olive oil to the dough. Using a dough scraper or your hands, perform a series of gentle folds to incorporate the oil into the dough. This process helps to strengthen the gluten structure without deflating the dough.
Cover the bowl again and let the dough rise at room temperature for about 3 hours. During this time, perform three sets of stretch and folds, spaced 30 minutes apart. To stretch and fold, gently stretch the dough from one side and fold it over onto itself, repeating this process on all four sides of the dough.
After the final stretch and fold, let the dough rest for the remaining rise time. The dough should become more elastic and bubbly.
Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking sheet inside. Place a shallow pan of water on the bottom rack to create steam.
Discover the Magic Drink: A Blend of Banana, Lemon, and Apple to Melt Belly Fat
Couldn’t walk and now runs like a little girl! Just 1 tablespoon!
Discover the Hidden Treasures of Avocado Seeds
I feel conflicted on this
Cycling For Half An Hour Every Day Will Have These 16 Effects On Your Body
Some People Still Think These Two Buttons Are Only For Flushing
Natural morning drink to relieve pain and improve overall health
Who should avoid eating potatoes?
Healthy Baked Oatmeal with Fruits and Nuts