Whole Wheat Biga Bread - Amazing Flavor

Super fluffy with overnight biga starter

This bread tastes amazing! Super fluffy inside, crispy crust outside, and it has whole wheat flour! The secret is the overnight biga starter - we only need a tiny amount of yeast, and it gives the bread incredible flavor. So soft it's like touching a cloud!

Perfect 4-Ingredient Whole Wheat Biga Bread

Watch how the biga starter transforms this bread into fluffy perfection

You can follow along with the video above to see how to make the overnight biga starter and watch the bread transform into fluffy perfection. The aroma is spectacular!

Ingredients

The Biga Starter (overnight)

50 ml Water(3 tbsp + 1 tsp)
1 g Fresh yeast(¼ tsp, or ⅛ tsp dry yeast - we only need a tiny amount!)
100 g Bread flour(¾ cup)

The Main Dough

250 ml Water(1 cup)
220 g Bread flour(1¾ cups)
100 g Whole wheat flour(¾ cup)
6 g Salt(1 tsp)

Step-by-Step Instructions

1
Make the biga starter: Mix water (50ml) with fresh yeast (1g) or dry yeast (⅛ tsp). Add bread flour (100g) and mix together. Integrate the dry flour until combined. Tear into small pieces. This starter is called "biga" and it's amazing! Leave on the counter overnight. It will give the bread amazing flavor.
Timer Available:Overnight Fermentation (12:00:00)
2
Make the main dough: Looks great! Tear the biga into smaller pieces. Add water (250ml), bread flour (220g), whole wheat flour (100g), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
3
First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back - I call this technique "lift and slap". Cover and let rest for 30 minutes.
Timer Available:Second Rest (30:00)
4
Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough now is much more elastic! A gentle lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
Timer Available:Main Rise (2:00:00)
5
Shape the dough: Sprinkle flour on work surface. Fold the dough in half. Gently flatten the dough into a long strip. Roll tightly. Roughly seal the edge. Roll in the opposite direction to form a ball. Pinch to seal. Seal the ball well.
6
Prepare for baking: Use a deep pot to bake it - I recommend lining the pot with baking paper. Transfer the dough to the pot. Cover with a towel and let rise for 1 hour.
Timer Available:Final Rise (1:00:00)
7
Prepare for baking: Lightly sprinkle flour over the bread. Smooth the flour with your hand - it's so nice to the touch! Score the bread with a sharp blade or knife. Sprinkle a little water on the sides - just a few drops to create steam.
8
Bake: Cover with something (a lid or another pan) and bake at 430°F (220°C) for 20 minutes. Uncover and bake for 10 more minutes until beautifully golden.
430°F (220°C)
Timer Available:Baking Time (30:00)
9
Cool and serve: The aroma is spectacular! My mouth is watering, can't wait to try it! So fluffy - music to my ears! The color is amazing. So soft - it's like touching a cloud! It begs for some butter. Butter it is, then! Wow, tastes amazing!

Watch the Video Tutorial

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