Method
Step 1: Prepare the Biga
Combine the bread flour and yeast in a mixing bowl. Gradually add water and mix until you form a soft, sticky dough.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let ferment at room temperature for 4-6 hours or until doubled in size.
Refrigerate the biga overnight (up to 48 hours) to develop flavor.
Step 2: Mix the Dough
Remove the biga from the fridge and let it sit at room temperature for 1 hour. Divide it into small pieces for easier incorporation.
In a stand mixer bowl, whisk together semolina, bread flour, yeast, and salt.
Add the biga pieces, mashed potatoes, and most of the water. Using the paddle attachment, mix on low speed until a sticky dough forms. Add more water as needed to hydrate all the flour.
Step 3: Knead and Proof
Switch to the dough hook and knead on medium speed for 5-6 minutes until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover, and proof for 1-2 hours or until doubled.
Shape the dough into a round or oval loaf. Place it in a banneton or proofing basket and let rise again for 30-45 minutes.
Step 4: Bake the Bread
Preheat the oven to 230°C (450°F) with a baking stone or sheet inside. Place a pan of water at the bottom for steam.
Transfer the dough onto the preheated surface and score the top with a sharp knife.
Bake for 25-30 minutes, reducing the temperature to 200°C (400°F) halfway through.
Cool the bread on a wire rack before slicing.
Variations and Tips
Whole-Grain Version: Replace 25% of the flour with whole wheat or spelt flour for a nuttier flavor.
Gluten-Free Adaptation: Substitute with a gluten-free bread flour blend and increase hydration slightly.
Dietary Substitutions: Use sweet potato or pumpkin puree instead of regular potatoes for added sweetness.
Shaping Tip: To achieve the traditional round shape, use a banneton for proofing.
