Garlic and Dill Bread

Combine the biga ingredients, knead into a stiff, rough dough, and refrigerate for 12-24 hours to ferment.

Finely chop the dill, press the garlic, and mix together all the ingredients for the garlic-dill blend.

Knead the dough for 10-20 minutes until smooth and uniform, incorporating all ingredients at once (including all the biga).

Let the dough bulk ferment for 90-110 minutes at room temperature, giving it one gentle fold halfway through at 45 minutes.

Divide the fermented dough into 3 portions of 380 g each, pre-shape into rounds, and let rest for 10-15 minutes.

Roll out each piece into a flat sheet, spread with the garlic-dill blend, roll up tightly, and pinch the edges to seal.

Using a sharp knife or bench scraper, cut the log lengthwise down the center into two strips, twist them together, pinch the ends, and place into greased loaf pans.

Proof for 80-100 minutes.

Bake with steam for 15 minutes at 220-230°C, then vent the steam and continue baking for another 20 minutes at 190°C.