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Boule Bread with Biga.

Biga - starter
½ tsp instant yeast
260ml lukewarm water
330g strong white bread flour

Mix yeast with water, add to flour. Mix all together with wooden spoon once all ingredients are mixed well, cover with cling film and leave for at least 12h in room temperature.

Prepared Biga after 12h.
350g strong white bread flour
10g salt
250g lukewarm water
1 tsp instant yeast

optional - 1 tbsp honey


Mix yeast with water, add to biga mix a little bit to loosen the biga, add flour and mix well with wooden spoon or wet hand cover with cloth and leave for 30 min.
After 30 min add salt, mix the dough with wet hand.
Leave to rest for another 30 min.
After that fold the dough carefully with wet hand – cover and leave.
Leave to rise (proof) for about 2-3 hours.
Pour the dough out onto a lightly floured surface. Shape into a boule and place in floured towel lined bowl, cover and leave to rise for 1 hour.
Preheat the oven to 250 with cast iron dish in.
Prepare greaseproof paper to place bread on.
When ready to bake remove cast iron from the oven, take the lid off and place your boule inside, score your boule the way you like it and spray with water. Cover with the lid and put it in the oven. Bake with lid on for 30min after that time remove the lid and bake for another 15min.
Remove bread from the cast iron and let it cool down on wire rack (remove the greaseproof paper from the bottom)