use the biga below and add 5g or 6g of yeast to the above recipe.
Mix by hand and let rest (autolyze) for 20 to 30 minutes.
Add salt. Mix well and let rest again for 20 to 30 minutes.
Stretch and fold 4 to 6 times, 20 to 30 minutes apart.
Dough will feel softer than regular dough.
Bulk rise in refrigerate overnight.
Take dough out of the fridge and leave on counter to warm up
Shape, proof and bake.
Bake on stone or in Dutch Oven.
Optional: Brush with an egg wash and sprinkle with Poppy Seeds.
(non sourdough version)
Make a Biga using
220g of flour
220g of water
1/2 teaspoon of yeast (1.5grams)
Mix well, cover and leave to rise