Pre-ferment. Makes 18 ounces. For Italian Bread or Ciabatta.
Stir together the following in a mixing bowl.
- 2 1/2 cups unbleached bread flour (11.25 ounces)
- 1/2 teaspoon instant yeast (0.055 ounce)
Add 3/4 cup plus 2 tablespoons of water (7.5 ounces), stirring until everything comes together and makes a coarse ball. Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)
Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes, or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77F to 81F.
Lightly oil a bowl and tramsfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
Based off Biga recipe from “The Bread Baker’s Apprentice”, P Reinhart. Note that Reinhart’s Biga formulas vary from book to book.
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