Ingredients

1/2 gram (1/8 teaspoon) active dry yeast

175 grams (a scant 3/4 cup) warm water (105–115°F)

255 grams (2 cups) unbleached bread flour

For flatbread dough

• 170 grams biga (a scant half of above recipe)
• 2 grams (1/2 teaspoon) active dry yeast
• 120 grams (1/2 cup) warm water (105–115°F)
• 170 grams (1/2 cup) goat's- or sheep's-milk yogurt
• 20 grams (3 tablespoons) whole-wheat flour
• 12 grams (1 1/2 teaspoons) salt
• 12 grams (1 tablespoon) extra-virgin olive oil
• 296 grams (2 1/4 cups) unbleached bread flour plus additional for dusting

• 1 teaspoon nigella seeds
• Fine sea salt for sprinkling
• Cornmeal for dusting baker's peel
• 2 tablespoons unsalted butter, melted

• Special equipment: instant-read thermometer, dough/pastry scraper, pizza stone, baker's peel, water-filled spray bottle

Description

Schat Begins By Making A Biga — A Rather Stiff Dough That Ferments In The Refrigerator Overnight. He Incorporates A Portion Of The Biga Into...

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