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    4-Ingredient Daily Bread with Biga

    4-Ingredient Daily Bread with Biga

    This is my favorite daily bread to make. Just 4 ingredients and a long biga ferment create incredible depth and flavor. The crust is crispy and flaky, the inside is perfectly soft.

    4-Ingredient Daily Bread with Biga

    Ingredients

      Biga (8-12 Hour Pre-ferment)

      • 100 g bread flour
      • 50 ml water
      • 0.5 g fresh yeast(or 0.5 g dry yeast)

      Main Dough

      • 230 ml water
      • 320 g bread flour
      • 7 g salt

      Instructions

      1. 1
        Make the biga: Mix 100 g bread flour, 50 ml water, and 0.5 g fresh yeast (or 0.5 g dry yeast) until incorporated. This will result in a very stiff dough.
      2. 2
        Cover and let proof on the counter for 8–12 hours. If your kitchen is too warm, move it to the fridge. The smell will be amazing, reminding you of sourdough!
        Timer Available:Biga Fermentation (10:00:00)
      3. 3
        Tear the biga into small pieces to help with even distribution.
      4. 4
        Add 230 ml water to the biga and mix.
      5. 5
        Add 320 g bread flour and 7 g salt. Mix until no dry flour remains—just mix, no kneading needed.
      6. 6
        Cover and let rest for 30 minutes.
        Timer Available:First Rest (30:00)
      7. 7
        With a wet hand, stretch all 4 sides to the center, then lift and slap the dough back. This technique is super effective!
      8. 8
        Cover and rest for 30 minutes.
        Timer Available:Second Rest (30:00)
      9. 9
        Repeat stretch-and-fold. The dough is now much more elastic.
      10. 10
        Let rise until doubled in size, about 2 hours.
        Timer Available:Bulk Rise (2:00:00)
      11. 11
        Turn out the dough onto the work surface and handle it gently. Fold the dough onto itself to build surface tension and shape one smooth dough ball.
      12. 12
        Lightly flour a proofing basket and the dough, then place the dough seam-side up in the basket and seal the bottom.
        Timer Available:Counter Proof (30:00)
      13. 13
        Move the basket to the fridge and let the dough rise for 2 hours.
        Timer Available:Cold Proof (2:00:00)
      14. 14
        Transfer the loaf to a baking tray and lightly dust with flour for a rustic finish.
      15. 15
        Make one deep, confident slash with a sharp blade (or your preferred scoring pattern) to help the dough expand in the oven.
      16. 16
        Sprinkle a few drops of water around the bread for steam, cover with another tray, and bake at 220°C for 25 minutes.
        Timer Available:Covered Bake (25:00)
      17. 17
        Remove the top tray and bake 10 more minutes until crispy and golden.
        Timer Available:Final Bake (10:00)
      18. 18
        Let the loaf cool until the crust finishes singing and the crumb sets before slicing.
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      Watch the Video Tutorial

      See every step in action! Follow along with the complete video guide for perfect results.

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