There’s a certain magic to a perfectly baked loaf of – the smell, the texture, the satisfaction of knowing that you created something from a few basic ingredients. If you’re looking to up your bread-making game and try something new, consider making a semi- loaf with a 24-hour biga and . This recipe will require a bit of planning and patience, but the end result is well worth the effort.

The first step to creating this bread is to make the biga, which is essentially a pre-ferment that adds flavor and texture to the final product. To make a 24-hour biga, combine 1 cup of bread flour, 1/2 cup of water, and a pinch of in a bowl. Stir until well combined and cover with plastic wrap or a towel. Let the biga sit at room temperature for 24 hours. You should see some bubbles and fermentation activity, which is a good sign.

After the biga has fermented for 24 hours, it’s time to make the sourdough starter. Combine 1/2 cup of water, 1/2 cup of bread flour, and 1/4 cup of active sourdough starter (if you don’t have one, you can make your own by mixing equal parts flour and water and letting it sit at room temperature for a few days until it starts to bubble). Mix well and let sit at room temperature for 8-12 hours, or until the sourdough starter is bubbly and active.

Now it’s time to combine the biga, sourdough starter, and remaining ingredients to make the dough. In a large mixing bowl, combine 2 cups of bread flour, 1 cup of whole wheat flour, 1 1/2 teaspoons of salt, and 1 teaspoon of yeast. Mix well and make a well in the center of the flour mixture.

Add the biga and sourdough starter to the well and slowly start mixing the flour into the liquid. You may need to add a bit more water or flour to achieve the right consistency – the dough should be slightly sticky but not too wet. Knead the dough for about 10 minutes, or until it becomes smooth and elastic.

Place the dough in a clean bowl and cover with a towel or plastic wrap. Let it rise at room temperature for 2-3 hours, or until it has doubled in size. Punch the dough down and shape it into a loaf, either by hand or using a bread pan.

Place the loaf in a greased baking pan and let it rise for another 1-2 hours. Preheat your oven to 425 degrees F and bake the bread for 30-35 minutes, or until it is lightly browned and sounds hollow when tapped on the bottom.

Allow the bread to cool before slicing and serving. This semi-whole wheat loaf with a 24-hour biga and sourdough starter is perfect for sandwiches, toast, or simply enjoying on its own. The combination of the biga and sourdough starter adds complexity and depth of flavor to the bread, while the whole wheat flour provides fiber and nutrients. Take your time with this recipe and enjoy the process of creating something delicious from scratch.

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