225g strong white bread flour
20g rye flour
1g active dried yeast
1 tbsp rye starter (optional)
270g strong white bread flour
2g active dried yeast
Make the biga in advance, by placing all the biga ingredients into the mixing bowl of your stand mixer and knead using the dough hook on a low speed until slightly elastic. Cover the bowl with plastic film and stand on the bench for up to 24 hours.
Add the dough ingredients to the biga and mix on a low speed to combine, then turn the speed up slightly and mix for 5 minutes to develop the dough. Cover with plastic film and rest for 30 minutes or until the dough has doubled in size.
Tip the dough onto a floured surface and fold onto itself a couple of times to knock it back. Dust the dough with flour, return to an oiled bowl, cover with a tea towel and rest for 20 minutes.
Repeat the previous step twice more.
Now you are ready to form the bread, the options here are to either keep a large single loaf or divide into 3 or 4 batons. Be careful with the dough, trying not to take the air out. Using a dough scrapper pull the dough onto a floured bench and cut the dough into even portions and loosely roll in the flour then leave to rest for 30 minutes.
Gently stretch each loaf and place onto a baking try lined with baking paper, with the paper folded up to give support to the loaf sides, and to separate the loaves.
Place the baking tray into a oven pre-heated to 230 degrees and bake for 30 minutes, or until the bottom of the loaves sound hollow.