PANE DI SEMOLA RIMACINATA CON BIGA 100% sub esp

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce costs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Prepare the biga by mixing 1 kg of semola rimacinata with 550 g of water and 6-10 g of lievito.

Let the biga rest in the refrigerator for 15 hours.

Combine all of the biga with 200-250 g of water, 10 g of malto, and 20 g of sale to form the dough.

Knead the dough and let it rest in a container until it has nearly doubled in size.

Shape the dough into a loaf without tightening it too much to preserve the air developed during fermentation.

Let it rise, score the top, and bake in a preheated oven at 220°C for about one hour.

Cooking Techniques

Spice Level:

Allergens