Bigab Bread

Here's how:

• 1

  Dissolve the yeast in the first batch of water (about 20 °C), then add the flour and sourdough starter, mix on low speed for 10 minutes, add the salt, and mix for another 4 minutes.

• 2

  The dough should be very elastic so that the gluten in the flour is utilized to the fullest. Add the last bit of water and knead until it becomes elastic again.

• 3

  Let the dough rest in a greased pan for 90 minutes, then punch it down on a floured work surface. Place the dough seam-side down in the pan, let it rest for another 60 minutes, and repeat the punching process.

• 4
  1. Divide the dough into 2 parts, roll or press it out into a long rectangle, then fold one edge toward the center, dust lightly with flour, and fold the other edge toward the center—like an envelope. Let the bread rise on a floured cloth for about 60 minutes, depending on the room temperature.
• 5

  Preheat the oven to 250 °C.

• 6

  Bake the bread on a baking stone or a hot baking sheet. Spray a little water into the oven using a flower sprayer early in the baking time. Reduce the oven temperature to 220 °C. Slice the bread open once during the baking time.

• 7

  The internal temperature of the bread when it is done should be 98 °C, about 25–30 minutes.