The Day Before Baking

Perhaps the fact that this is made with a biga somewhat mitigates my guilt about making it. A biga is an Italian name for a kind of pre-fermented dough. I’m calling it a biga because a biga can be almost any form of pre-ferment, from a sponge (two parts water to one part flour by weight) to a dough (1 part water to 1¼ to 1½ parts flour by weight). The French have more precise names for these things, names that are harder to remember and say than biga. And