San Francisco Bread with Pater

Mix all the ingredients for 5 minutes at 1^st speed, keeping the biga coarse, then leave it to rest for 20-24 hours at 18-20°C, ensuring it is well fermented.

Mix all the ingredients, except the oil and salt, with 3/4 of the water for 6 min at 1^st speed, then for 6-8 minutes at 2^nd speed, taking care to add the remaining water with the salt in a thin stream and, finally, the oil. Final dough temperature: approximately 30°C. Leave the dough to rest in a dough trough for approximately 30-40 minutes.

Divide the dough into 250 g pieces, shape into round loaves and leave to proof in a proofing chamber until doubled in volume, which will take approximately 2 hours.

Score a cross on the surface of the loaves.

Bake in a deck oven at 215°C for 30 minutes with steam, opening the vent 3/4 of the way through baking.