Crusty Sourdough Italian Loaf - alive magazine

Name: Crusty Sourdough Italian Loaf - alive magazine
Ingredients: 1/4 cup (60 mL) warm water, about 110 F (45 C); 1 tsp (5 mL) traditional, active dry yeast; 1 recipe Basic Biga Sourdough Starter (see Tip box); 1/4 + 3/4 cup (60 + 180 mL) ice water; 2 3/4 cups (650 mL) unbleached all-purpose or 100% whole wheat bread flour, plus extra; 2 tsp (10 mL) kosher salt; 1 Tbsp (15 mL) finely chopped fresh thyme, rosemary, or sage (optional); Extra-virgin olive oil, for greasing bowl

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There are many variations for making a biga loaf. This one is similar to a traditional Italian filone breadstick. The outer crust is crunchy while the inner…

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Ingredients

1/4 cup (60 mL) warm water, about 110 F (45 C)
1 tsp (5 mL) traditional, active dry yeast
1 recipe Basic Biga Sourdough Starter (see Tip box)
1/4 + 3/4 cup (60 + 180 mL) ice water
2 3/4 cups (650 mL) unbleached all-purpose or 100% whole wheat bread flour, plus extra
2 tsp (10 mL) kosher salt
1 Tbsp (15 mL) finely chopped fresh thyme, rosemary, or sage (optional)
Extra-virgin olive oil, for greasing bowl