175 g of Molino Rossetto type “0” flour
3 g of Molino Rossetto brewer’s yeast
90 ml of warm water
For the dough:
225 g of Molino Rossetto type “0” flour
225 g of Molino Rossetto “Senatore Cappelli” wheat flour
1 teaspoon of sugar
2 teaspoons of salt
6 g of Molino Rossetto brewer’s yeast
275 ml of warm water
5 tablespoons of extra virgin olive oil
For biga. Sift the flour in a big bowl and make a well in the centre. In a little bowl, beat the yeast with water. Pour the liquid in the centre of flour and blend until the dough will be smooth. Turn out the dough on the floured table and knead for 5 minutes until it will be elastic. Put the dough into the bowl and cover with oiled clingfilm. Let it rise in a hot place for 8-10 hours. You may prepare it the night before.
For the dough. In a big bowl blend flour, sugar and salt. Beat yeast with water in another bowl and pour with biga and blend all the ingredients. Pour the flour as needed while you are blending. Add also the oil in the same way. Blend until the dough will be smooth and soft.
Turn out the dough on a floured surface and knead for 8-10 minutes until it will be smooth and elastic. Put the dough in an oiled bowl, cover with oiled clingfilm and let it rise in a hot place for an hour and half or until it doubles in size.
Turn out the dough on a floured surface. Lay it down on a baking tray covered with baking paper. Cover with oiled clingfilm and let it rise for an hour and half or until it doubles in size.
Meanwhile heat the oven to 230°C. Dust the loaf with flour and bake for 15 minutes. Reduce the temperature of the oven to 200°C and bake for 20 minutes or until the loaf.
Let it cool on a grill.