Baking the Bread
1.) Whisk the Flour, Yeast, and Salt together in a bowl.
2.) In larger mixing bowl add the 50g of Biga to the 280g of water and mix until it's completly desolved in the water.
3.) Add the flour and mix together and STOP just when the dough comes together into a shaggy dough. Overmixing will cause your bread to turn out dense.
Let it rest with for 20 mins with a towel over it.
4.) Dust the edges of the dough and then seprate the dough from the bowl and fold the edges into the center. Cover with a towl and let it rest.
5.) If you have the time, repeat step 4 and gently fold the edges to the center every 30 mins for about 2 - 3 hours. If you don't have the time you can let it sit covered on the counter for about 4 - 6 hours.
6.) The dough will be ready when it has risen about 50% or you can see bubbles about an 1" in diameter, and is very sticky and wobbly.
7.) Turn out the dough on a very well floured surface and fold the dough in half.
I usually do this on a large baking sheet for easier clean up.
9.) Preheat the oven to 500°F with the cast iron dutch oven in it.
Once the oven is at temp, pull out the skillet of the dutch oven.
With floured hands, scoop a dough mounds gently from the bottom and in one delicate motion:
- Stretch it a little bit
- Flip it over
- Place on the skillet, so the well floured side is on top.
10.) Cover with the other half in the dutch oven, and bake for 20 - 25 mins.