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Prepare the biga (the night before):
Mix the flour, water, and yeast until just combined. Cover and let it rest for 12–16 hours at room temperature.
Make the dough:
In a large bowl, combine the biga with the flour, water, and sugar. Knead until smooth.
Add salt and olive oil and knead until incorporated. The dough will be slightly sticky.
Add the drained raisins and gently fold them in until evenly distributed.
Cover and let the dough rise for 1.5 to 2 hours or until doubled in volume.
Shape into a long loaf and place on a baking tray lined with parchment paper.
Let it rise again for 45–60 minutes.
Preheat the oven to 200°C (390°F). Bake the bread for 25–30 minutes until golden brown.
Let cool completely before slicing.
Serving and Storage Tips:
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