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1
To Make Soaker: Use first 4 ingredients.
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2
Mix all together until combined.
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3
Cover and let sit at room temperature 12-24 hours.
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4
To Make Biga: Use ingredients 5-7.
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5
Mix all together until dough forms.
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6
Knead with wet hands for 2 minute
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7
Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.
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8
).
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9
Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
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10
Remove from fridge two hours before using.
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11
To Make Final Dough:
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12
Final Dough: Use all soaker, biga and remaining listed ingredients.
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13
Chop soaker and biga into 12 smaller pieces each.
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14
(Flour if it makes them easier to handle.
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15
).
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16
Combine with all other ingredients and knead with wet hands 2 minute
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17
Turn onto floured surface and knead 3-4 minute.
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18
Form dough into ball and let rest 5 minute.
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19
Knead 1 min, then place in clean, oiled bowl and roll to coat.
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20
Cover and let rise until 1 1/2 times original size.
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21
Place dough in 4 x 8 1/2 loaf pan and let rise until 1 1/2 times original size.
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22
Preheat oven to 425*.
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23
Place loaf in oven and reduce heat to 350*.
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24
Bake 40 min, rotating loaf 180* half-way through.
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25
Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
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26
Let cool 1 hr before cutting.
