• ¼ teaspoon dry yeast

  • 1 cup warm water
  • 1/2 cup biga (see recipe)
  • 1  cup All Purpose organic flour
  • ½ cup organic whole wheat flour
  • 2 teaspoon sea salt
  • to taste, EVOO


Combine yeast water and biga; mix to dissolve biga and yeast together; add in flours and salt and mix to combine; place in mixer with dough hook and knead for 5 minutes – more flour may be needed but the dough will not pull away from the bowl – it should be elastic and sticky; remove to oiled bowl and cover with plastic for 2 hours or until doubled in size.
Generously flour the work surface and place bread on it generously coating with flour; flatten the bread and shape a rectangular form;  fold dough over from left to right from top to bottom working towards you;  upon completion work into a ball, tight and elastic;  place on floured parchment lined, inverted sheet pan; cover with towel for 1 hour
Bake at 400° F for approximately 30 minutes, until golden brown and hollow sounding when tapped on the bottom.
Wait until almost cool before cutting. If you cannot wait, tear carefully. Enjoy plain or with EVOO and sea salt.


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