Before you start this Feed your Starter you want it to be active and alive !!!
1/2 of the Biga find the recipe here https://homeontherange.blog/2020/03/29/sour-dough-biga/
The remainder of the Biga wrap in plastic and label and date it then freeze until needed.
When you remove from freezer just warm it up and make bread.
1 cup Warm Water not over 110 degrees F.
( 1 1/2 teaspoons of yeast, will ensure your rise and the bread is still Sour Dough, take 3/4 cup of the warm water and mix the yeast let it sit for 10 minutes until it gets foamy. )
1 1/2 cups Sour Dough Starter, find the recipe here https://homeontherange.blog/2020/03/24/sour-dough/…
3 cup Flour
1 t. Salt for this I like to use Table Salt
Olive Oil for the bowl.
The Starter is a fermentation of the wheat which produces gas to raise the Dough.
The Biga is a more concentrated form of a starter. It adds flavor and lift. It is the Leaven.
Cut the Biga with a bench scraper 1/2″ to 3/4″ place in mixing bowl.
Add 3/4 of the Warm Water and the Starter
Mix with the paddle for 1 to 2 minutes
The remaining water add the salt to it and let the Salt dissolve.
Add 1 cup of Flour then change to a Dough Hook.
Continue adding the Flour 1 cup at a time reserving 1/2 cup to add with the salt when the time comes.
There are 2 different thoughts here I will tell you how I prefer to go forward and will tell of the other method as well.
Let this mix on a slow speed for 1 to 2 minutes.
Let sit covered for 10 to 20 minutes.
Add the dissolved salt and remaining flour and mix with the Dough Hook for 8 minutes.
Place a little Olive Oil in a bowl, collect the Dough from the mixing bowl and place in the Oiled Bowl.
Turn it upside down to coat the Dough with the Oil, Cover.
Let rest in a warm place I turned the light over the range on and let it sit there.
Our house runs about 64 degrees and that is not warm enough to get a rise fast enough for me.
The Sour Dough should about double when you push with your finger it should not just spring back.
Place the Dough on a Floured Counter top cut in 1/2.
Shape each 1/2 into a Ball, some of you would use a proofing Basket.
I use a Parchment paper lined Sheet Pan lightly dusted with Flour to put my loaves on.
Then score it with a sharp implement ie. Paring Knife whatever you use the cuts should be about 1/4″ deep.
Make a # pattern in the Dough then cover either with linen or Plastic.
Let this rise about double in size I use the same test push in slightly with your finger.
if it springs back it is not ready. It should stay indented slightly, do not over proof.
Oven should be preheated to 425 degrees.
Place a baking pan with about 1″ of water on the bottom of the Oven.
(This will give you a Spring Oven which is what you want for the first 15 to 20 minutes.)
It is the Spring Oven that gives the Thick Crust.
Place Your Sour Dough in the Oven bake for 20 minutes then reduce the heat to 350 degrees.
Remove the Water tray and continue to Bake another 20 or so minutes until Golden Brown.
Remove from the oven and place on a rack to cool. Do not cut while it is hot let it cool.
The other method is not to mix the last 7 minutes.
Instead Place the Dough in the Oiled Bowl and cover.
after 20 minutes take 1/4 of the dough and pull it over the rest and turn the bowl doing the same 4 times then cover and let stand another 20-30 minutes repeat the folding of the Dough.
Repeat this again and the Dough will be smooth.
Let it proof, the length of time depends on the room temperature.
If using this method it is recommended you bake in a Dutch Oven with the lid or a heavy bottom pot.
Preheat the oven with the Dutch Oven in it.
When the Sour Dough is proofed and the Dutch Oven is hot.
Place the Dough in the Dutch Oven with the seem side down.
Put the Cover on and return to the oven and Bake for 20 minutes covered then remove the cover
( be careful it will release some steam ) lift opening away from you.
Continue Baking 20 to 30 minutes until Golden Brown.
Cool on a wire rack.
My thing is that I don’t think everyone has a Dutch Oven. I wanted to give an alternative.