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Triple-Fermented Durum Wheat Bread with Biga Recipe

Triple-Fermented Durum Wheat Bread with Biga Recipe

Learn how to make this authentic homemade triple-fermented durum wheat bread using the traditional Italian biga pre-ferment. This best artisanal bread recipe creates an exceptional chewy texture and nutty flavor through extended fermentation, perfect for bread enthusiasts looking to master advanced bread-making techniques.
Difficulty:
Advanced
Prep Time:
24 hours
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic Triple-Fermented Durum Wheat Bread with Biga showcasing its golden-brown crust with characteristic blisters and scoring patterns. A cross-section reveals an open, airy crumb structure with irregular holes surrounded by a creamy yellowish interior characteristic of durum wheat. The bread sits on a dark wooden board dusted with semolina flour, with a few wheat stalks and a small bowl of extra virgin olive oil positioned nearby. Soft natural light streams in from the side, highlighting the bread's textural contrasts and casting gentle shadows that emphasize its artisanal quality.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Biga (Day 1):</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">100g water, at room temperature</li><li class="ingredients-single-item">2g active dry yeast (or 1g instant yeast)</li><li class="ingredients-single-item">For the Main Dough (Day 2-3):</li><li class="ingredients-single-item">All of the biga (approximately 200g)</li><li class="ingredients-single-item">300g durum wheat flour (semolina rimacinata)</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">275g water, at room temperature</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">5g active dry yeast (or 3g instant yeast)</li><li class="ingredients-single-item">15g extra virgin olive oil</li><li class="ingredients-single-item">Semolina flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Spray bottle for water</li><li class="equipment-single-item">Lame or sharp knife for scoring</li><li class="equipment-single-item">Instant-read thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1: Prepare the Biga (Day 1)</h4>In a medium bowl, dissolve the yeast in room temperature water and let sit for 5 minutes until foamy. Mix in the bread flour until you have a thick, sticky mixture. Cover with plastic wrap and let ferment at room temperature (20-22°C) for 1 hour, then transfer to the refrigerator for 12-18 hours. This slow, cold fermentation develops complex flavors and acidity that will give your bread character.</li><li class="MethodStepper"><h4 class="step-title">Step 2: First Fermentation (Day 2 Morning)</h4>Remove the biga from the refrigerator and let it come to room temperature for about 1 hour. In a large bowl or stand mixer, combine the biga, durum wheat flour, bread flour, and 250g of the water. Mix until just combined into a shaggy dough and let rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 3: Complete the Dough</h4>Add the salt, yeast, and remaining 25g water to the dough. Mix on low speed for 2 minutes if using a stand mixer, or knead by hand for 5-7 minutes. Add the olive oil and continue mixing until the dough becomes smooth and elastic, about 5-8 more minutes. The dough should pass the windowpane test – when stretched, it should form a thin, translucent membrane without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4: Bulk Fermentation</h4>Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 3-4 hours. During this time, perform 3 sets of stretch and folds at 45-minute intervals. To stretch and fold, gently pull one side of the dough up and fold it over the center, rotate the bowl 90 degrees and repeat 3 more times. This strengthens the dough structure and incorporates air.</li><li class="MethodStepper"><h4 class="step-title">Step 5: Second Fermentation (Overnight)</h4>After the bulk fermentation, shape the dough into a tight ball by pulling the edges toward the center, creating surface tension. Place the dough, seam side up, in a flour-dusted proofing basket or a bowl lined with a well-floured kitchen towel. Cover and refrigerate overnight (8-12 hours). This second cold fermentation further develops flavor complexity and improves the bread's structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6: Final Proof (Day 3)</h4>The next morning, remove the dough from the refrigerator and let it come to room temperature for 1-2 hours. Meanwhile, place your Dutch oven or baking stone in the oven and preheat to 250°C (480°F) for at least 45 minutes. The dough is ready to bake when it has visibly expanded and slowly springs back when gently poked with a floured finger.</li><li class="MethodStepper"><h4 class="step-title">Step 7: Score and Bake</h4>Carefully turn the dough out onto a piece of parchment paper dusted with semolina flour. Using a lame or sharp knife, score the top of the dough with a pattern of your choice, cutting about 1cm deep. This allows for controlled expansion during baking. Quickly transfer the dough on the parchment paper to the preheated Dutch oven, spray the dough with water, cover, and bake for 25 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8: Finish Baking</h4>After 25 minutes, reduce the oven temperature to 220°C (425°F), remove the Dutch oven lid, and continue baking for 15-20 minutes until the crust is deeply golden and caramelized. The bread is done when it sounds hollow when tapped on the bottom and has an internal temperature of 96-98°C (205-208°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9: Cool and Enjoy</h4>Transfer the bread to a wire rack and resist the temptation to cut into it right away! Allow the bread to cool completely for at least 2 hours. This crucial cooling period allows the crumb structure to set and moisture to redistribute. Your triple-fermented durum wheat bread will have a crisp crust, chewy interior with an open crumb structure, and complex, slightly tangy flavor that's worth every moment of the three-day process.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Triple-Fermented Durum Wheat Bread with Biga Recipe?

This artisanal bread requires durum wheat flour (semolina rimacinata), bread flour, active dry yeast, water, salt, and olive oil. The biga pre-ferment is made with bread flour, water, and a small amount of yeast, creating the foundation for the bread's complex flavour profile.

How to cook Triple-Fermented Durum Wheat Bread with Biga Recipe at home?

Learn how to cook Triple-Fermented Durum Wheat Bread with Biga by first preparing a biga pre-ferment that rests overnight, then mixing it with durum wheat flour, followed by multiple fermentation stages including bulk fermentation and cold proofing. The bread is baked in a very hot Dutch oven or on a baking stone, first covered to create steam, then uncovered to develop a golden crust.

Why use a biga pre-ferment in artisan bread making?

A biga pre-ferment enhances bread's flavour complexity through slow fermentation, creating subtle acidity and depth. It improves dough structure, resulting in better texture with an open, airy crumb. Biga also extends shelf life, reduces commercial yeast needed, and makes the bread more digestible with a chewier, more satisfying texture.

What's the difference between durum wheat flour and regular flour for bread making?

Durum wheat flour has higher protein content (12-15%) than regular flour, creating a stronger gluten structure. It imparts a distinctive golden-yellow colour, nuttier flavour, and chewier texture to bread. Durum flour absorbs more water, producing moister crumb, and contains more carotenoids for antioxidant benefits.

Why does long fermentation improve bread quality?

Long fermentation allows enzymes to break down complex carbohydrates, enhancing flavour and creating subtle sourness. It develops gluten structure without excessive kneading, improves digestibility by breaking down gluten proteins and phytic acid, and creates better texture with increased moisture retention and shelf life.

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The crust has the perfect crackle!", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-09", "reviewBody": "Perfect chewy texture, amazing flavor! This bread has become a weekend tradition in our household. The durum wheat gives it such a unique taste that store-bought bread can't compare to.", "name": "Weekend Baking Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amelie Dubois", "datePublished": "2024-04-17", "reviewBody": "Better than Italian bakery bread! I've been searching for the perfect artisan bread recipe for years, and this is it. The biga pre-ferment really does make all the difference in developing those complex flavors.", "name": "Finally Found the Perfect Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-14", "reviewBody": "Incredible crust and open crumb! I've been baking bread for years but this recipe took my skills to the next level. The detailed instructions on developing the gluten structure really helped achieve that beautiful open crumb structure.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/triple-fermented-durum-wheat-bread-with-biga-recipe" }
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