re: Making Artisanal Bread

Page 89 of my edition of FWSY is the Overnight White Bread recipe. P 189 is a photo. A biga is just a starter, aka a preferment. Go find a recipe that calls for a biga and use your biga in that recipe.

Page 109 has a 50% whole wheat bread w biga recipe. You could also use it in the White bread with Poolish recipe on p 98.

Or, mix your biga with 500 g white flour, 250 g water, and 1/2 tsp instant yeast. Use your hand or a spoon. Get all the flour wet and biga mixed in. Let it rest for 30 mins then add 20 g salt. Squish the salt in using a pincer motion. Let it rest 39 mins, then do a stretch and fold 4x. Repeat the 30 min rest/stretch and fold 3 more times (over 2-3 hrs). Then shape into a rough round, put round into a bowl lined with a well floured non terry kitchen towel. Let it rest 1-2 hrs. Invert loaf onto parchment, place in a Dutch oven in a preheated 450 degree oven. Bake 30 mins, remove lid and bake 20 mins more. Cool completely before slicing.