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This bread is made in two stages. First you make the biga (or starter), the day before.
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BIGA 1 cup plus 1 tablespoon
room-temperature water Place water in bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Add 1 cup flour; mix until blended. Scrape down sides of work bowl. Add 1 cup flour; repeat stirring and scraping. Add remaining 1 1/3 cups flour. Stir until small moist clumps form. Gather dough into ball and place in large bowl. Cover; chill overnight. |
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DOUGH
Biga (starter dough; see above)
3/4 cup plus 2 tablespoons room-temperature water
Pinch of dry yeast
1/2 cup plus 3 tablespoons semolina flour
2 1/2 teaspoons salt
Additional semolina flour
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Pull biga into walnut-size pieces; place in a clean large bowl.
Add water, yeast and 1/2 cup plus 3 tablespoons semolina. |
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Using 1 hand, squeeze ingredients together for 2 minutes. Work dough 4 minutes by scooping sections from sides of bowl and pressing into center, blending into very soft, shaggy mass. Using spatula, scrape dough from sides of bowl into center. Let dough rest in bowl, uncovered, 10 minutes. Sprinkle salt over dough. |
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Using 1 hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes. Scrape dough from hand and sides of bowl. Cover bowl with towel; let dough rest 20 minutes. Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl. Cover with towel and let dough rest in bowl 20 minutes. |
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Preheat oven to 200°C. Sprinkle work surface with flour. Turn dough out on to flour. Using pastry scraper or large knife, cut dough in half; keep halves separated. Let stand, uncovered, 20 minutes. Sprinkle 2 large baking sheets with additional flour. Transfer each dough half, floury side up, to 1 sheet. Stretch each dough half to a long rectangle. |
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Press fingertips into dough in several places to dimple surface (characteristic of this bread). Bake until golden brown, about 25 minutes. Cool. |
