By Jennie Shapter
This popular flat loaf is irregularly shaped and typically has large air holes in the crumb. The dough for this bread is extremely wet. Do not be tempted to add more flour — it’s meant to be that way.
Pour the water for the biga into the bread pan. If necessary, reverse the order in which you add the liquid and dry ingredients. Sprinkle over the flour, covering the water. Make an indent in the centre of the flour; add the yeast.