Italian Peasant Bread | Poolish Method

Italian Peasant Bread (Biga) – Mix 8 to 10 hours before mixing the final dough.

• Measured             Grams              Ingredients
• 1 cup                      227 g.              Water (room temperature)
• ¼-tsp.                     ¼-tsp.              Instant Yeast
• ½ cup                       72 g.              All Purpose Flour (King Arthur, Unbleached, Unbromated)
• ½ cup                       81 g.              Whole Wheat Flour
• ¼ cup                       41 g.              Cornmeal (whole, stone ground)

1. In a large mixing bowl, combine the water, instant yeast, all-purpose flour, whole wheat flour, and cornmeal.
2. Mix with a rubber spatula to combine and then beat well. Scrape down the sides of the bowl.
3. Cover with plastic wrap (cling film) and let ferment at room temperature 68º-74ºF (20º-23ºC) for 8 to 10 hours.

Italian Peasant Bread (Final Dough)

• Measured             Grams             Ingredients
• 2-½ cups                421 g.             Biga (fully fermented)
• 1 cup                      227 g.             Water (room temperature)
• ½-tsp.                         3 g.             Instant Yeast
• 3-½ cups                490 g.             All Purpose Flour (King Arthur, Unbleached, Unbromated)
• 2 tsp.                        16 g.             Sea Salt (fine)