Italian Country White Bread from 80% Biga

CPARKTX

This probably had the best flavor of any bread I've done so far. I did an 80% overnight biga using a recipe from Flour Water Salt Yeast. Great earthy flavor, nice light airy interior, almost like a sour dough but milder.

The second loaf (on right in photo) was slightly over done but still tasty.

I get better or at least more consistent results cooking in cast iron in the oven than cooking in the Egg...though the Egg is way more fun. (These were done in oven).