Wear short sleeves.
Ingredients for the biga:
(yeast-based starter that gives the finished loaf some of the characteristics of bread made with sourdough starter)
- ¼ teaspoon active dry yeast
- ¼ cup (4 tablespoons, 60 ml) of warm water (100-110 °F, 40 °C)
- ½ cup (120 ml) cold water
- 1½ cups (360 ml) of bread flour
- ¾ teaspoon active dry yeast
- 1 cup (240 ml) of warm water (100-110 °F, 40 °C)
- 1¼ cups (300 ml) cold water
- biga
- about 5 cups (1,2 liter) bread flour (Frank uses 2 cups wheat flour + 1½ cup malted barley flour + 1½ cup rye flour; for good measure you can add some millet, linseeds, and/or sunflower seeds)
- ¾ cup (180 ml) whole-wheat flour
- 3½ teaspoons salt
- 2 cups (480 ml) chopped pecans (or walnuts)
- 1½ cups (360 ml) raisins, rinsed and soaked, then toweled dry
- ¼ cup (4 tablespoons, 60 ml) cornmeal
- water spray bottle
