YIELD: 10, 1-lb. rounds Biga: make 18 hours ahead 4.8 lbs. bread flour 2.65 lbs. water (55°F) .9 grams dry yeast Dough: 11.63 lbs. water 1.2 lbs. olive oil 15.24 lbs. bread flour 32 grams dry yeast .46 lbs. salt as needed semolina, for dipping dough bottoms FOR THE BIGA STARTER: Mix biga 18 hours in advance in mixer with 55°F water. Oil a container large enough for dough to double in size; add dough, and cover. Break down biga by hand with water for about 5 minutes. Add oil and keep ...
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