خبز دقيق القمح الكامل

To prepare the biga , mix the bakery flour, ½ teaspoon of yeast and 170 ml of water until the ingredients are homogeneous.

Cover the mixture and let it ferment at room temperature for 10 to 24 hours until it expands significantly.

Add the whole wheat flour, yeast, salt, and 170ml of additional water to the fermented mixture, then knead for 10 minutes until smooth and elastic.

Let the dough rise for 1 hour in a warm place.

Perform the folding technique on the dough two or three times, allowing it to rest for 30 minutes between each fold.

Lightly flour a work surface, place the dough on it, and shape it as desired.

Transfer the dough to a baking tray lined with parchment paper and sprinkle some flour on top.

Let the dough rise for another hour

Preheat the oven to 180°C and place a bowl of hot water inside to maintain moisture while baking.

Bake the bread for approximately 30 minutes until golden and fully cooked.

Allow the bread to cool before slicing and serving