Ingredients
For the biga (day 1):
1 cup (130g) bread flour
1/2 cup (120ml) room-temperature water
1/8 teaspoon instant or active dry yeast
For the dough (day 2):
2 1/2 cups (325g) bread flour
1 cup (240ml) warm water
1 teaspoon instant or active dry yeast
1 1/2 teaspoons salt
Olive oil, for handling
Instructions
Day 1: Make the Biga
In a bowl, mix the flour and yeast. Add water and stir until a sticky dough forms.
Cover tightly with plastic wrap and let sit at room temperature for 8 to 24 hours.
Day 2: Make the Dough
In a large bowl, mix the warm water and yeast. Stir until dissolved, then add the biga, flour, and salt.
Stir until combined. The dough will be very wet and shaggy—this is normal.
Cover the bowl and let rest for 30 minutes.
Stretch and Fold
