Bubbly with a wild, airy crumb and a deep golden crust, this loaf gets its structure from a long-fermented pre-ferment that builds real depth of flavor overnight. The dough gets folded and stretched in slow, deliberate sets rather than kneaded hard, which is exactly what gives it that open, holey texture bakers love in a proper artisan loaf. A hot oven and a shot of steam early in the bake are what push the crust into that shattery, deep-brown finish while keeping the inside pillowy soft. Olive oil rounds out the flavor without weighing the crumb down, and a slow cool on a wire rack lets everything set before you slice into it. It's the kind of loaf that's just as good torn apart warm as it is toasted the next day, and it's a genuinely satisfying option to bake into your gluten free rotation.
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Learn more →8 servings
Make the biga: In a large mixing bowl, stir together 1 cup bread flour, 1/2 cup room-temperature water, and 1/8 tsp instant yeast until a shaggy, cohesive mass forms. Cover tightly with plastic wrap and let stand at room temperature for 12–16 hours, until the biga is bubbly, domed, and smells pleasantly yeasty.
In the bowl of a stand mixer fitted with the dough hook, combine the biga with 2 cups bread flour, 3/4 cup room-temperature water, 1/4 cup warm water, and 1 tsp instant yeast. Mix on low speed for 2 minutes until the ingredients come together, then increase to medium speed and mix for 5 minutes until the dough begins to pull away from the sides of the bowl.
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