Cook Time: 20 - 25 Minutes
What you need
For the Biga (Biga is a type of pre-fermentation used in Italian baking)
- 1/2 tsp dried yeast
- 165g Odlums Strong flour
- 130ml of Lukewarm water
For the dough
- 1 tsp dried yeast
- 35ml warm milk
- 1 tbsp olive oil
- 250g Odlums Strong Flour
- Pinch of sea salt
- 160ml of lukewarm water
- Chia seeds to garnish
- Egg wash (2 beaten egg yolks)
Recipe Steps
- Start by making the biga in a jug. Mix all the ingredients until well incorporated and then cover and leave overnight.
- On the day of baking the bread, preheat your oven to 220oC/Gas mark 7
- In your stand mixer bowl add the strong flour, salt, yeast, milk, olive oil, lukewarm water, and the biga from the day before.
- Mix on medium speed with a dough hook for ten minutes. This is quite a wet dough so don’t think you need to add more flour.
- Cover with cling film and allow to prove for 1 hour at room temperature.
- Knock back the dough and then tip it out onto a floured surface. Shape it into a ball and then cut it in half.
- Roll the dough out into a nice flat rectangular shape and then fold it over itself like a booklet. Place both onto a tray lined with parchment paper and cover with a tea towel to prove for 30 minutes.
- Brush them with the beaten egg yolks after proving and sprinkle over the chia seeds.
- Bake for 20-25 minutes and enjoy making your next sandwich.
