Baked: 9/18/2025
A week or so before this I made the straight “80% Biga” formula from Flour Water Yeast Salt. Overall I was very happy with the result – it bakes into a light yet earthy bread with a crisp crust and a nice amount of character.
I wanted to try a variation and had some semolina flour on hand that needed to be used. I made the biga per the formula. Instead of adding all purpose flour to the final dough I added semolina flour. I did not change anything else. I was very pleased with the result – it was a very similar loaf with a slight yellow tint and a little more sweetness. I would make this again.
Leave a Reply