Crusty Sourdough Bread (Italian Biga Method)

Ingredients 

(can split into 3 portions)

Group A

800g bread flour

10g yeast

400g water

300g levain

Group B

200g bread flour

22g salt

150g water

10g malt flour (dark malt or diastatic malt flour)

Directions

• 
  add all Group A ingredients in a mixing bowl and using a paddle attachment whisk until a firm dough is form (add levain first followed by dry ingredients and water last)
• transfer to working surface and knead the dough lightly till smooth
• transfer the dough into a large bowl and fill with water till dough is submerged
• covered with clingwrap and leave to proof for 1 1/2 hour... till dough is bubbly and double in size
• remove the bubbly mass into the mixing bowl and add ingredients from Group B
• beat on low speed for 2min and medium speed for 10min till dough reach window pane stage
• round and cover with clingwrap in an oiled bowl and let rest for 1 hour
• split the dough equally into 3 parts, round it and place on a baking tray
• proof for another 45min
• 
  using plain flour, powder the surface of the bread and use a sharp scoring knife or razor to score the surface to any pattern desired
• leave for another 15-20 minutes, spray the tray with water and bake at 220°C for 30mins (using lower tray) till desired bread color and percentage
• during baking, after 10min open the oven door to release steam and reduce temperature to 200°C... at 20min reduce the temperature to 180°C
  

Foodnote: Ok this is something really new and interesting to me. First time I see bread dough submerged in water and poof... it just gets bubbly and jiggy. The bread also turns out super soft and delicious. Yummy!!!

Note: Sponge Biga = 800g bread flour + 1g low sugar yast + 600g water (27°-30°C) mix and leave overnight 12hrs

Practice this on 16th July but instead of dark malt, I used diastatic malt. I practice shaping of sticky dough from youtube and am very satisfied with the end result. So happy...