​Prepare the BIGA by mixing the ingredients in a mixer for 4-6 minutes at low speed.

BIGA Fermentation: Let it rest for 24 hours in the refrigerator (4°C) or 2-4 hours at room temperature.

Then, add the remaining ingredients and knead in a spiral mixer for 4 minutes at low speed and 8 minutes at high speed.

Dough temperature: 24°C

Let the dough rest for 60 minutes at room temperature.

Then, divide it into portions weighing 900g to 2kg.

Shape into loaves or baguettes and place in the proofing chamber.

Place in the proofer. The dough temperature should be 35°C with 75% relative humidity for approximately 50 minutes.

Bake at 230°C with a little steam for 45-50 minutes. Open the dampers after the first 20 minutes.