Bread (Pane)

Biga tradition & classic Italian loaves by Chef David Giani—technique, recipes, and print-ready cards.

Many regional Italian breads begin with a simple biga—a slow, cool pre-ferment that builds strength, aroma, and that open, glossy crumb. Master the biga below, then try the recipe cards for Pane Toscano, Ciabatta, Focaccia, and Schiacciata con l’uva.

Make a Biga Jump to Recipes
Schiacciata con l’uva (Tuscan grape flatbread)
Schiacciata con l’uva (Tuscan grape flatbread)
Cornetti (Italian croissants)
Cornetti (Italian croissants)
Pizza al taglio
Pizza
Ciabatta loaf close-up
Ciabatta
Whole wheat Tuscan bread (integrale)
Pane Toscano integrale
Lievito madre (natural starter)
Lievito madre (natural starter)

How to Make a Biga (Starter)

  1. Mix: 250 g bread flour + 170 g water + a pinch (0.5 g) yeast → shaggy dough.
  2. Ferment: Cover; 12–16 hours at 18–21 °C / 65–70 °F until domed and aromatic.
  3. Use: Add to dough (30–50% of total flour weight). Refrigerate up to 3 days or freeze portions.

Recipe Cards

Pane Toscano loaf

Pane Toscano (No-Salt Tuscan Bread)

Prep: 20 min + rises · Bake: 35–40 min · Yield: 1 large loaf

Ingredients

  • 300 g biga, ripe
  • 450 g bread flour
  • 320–340 g water (70–75% hydration total)
  • 3 g yeast · no salt (traditional)

Steps

  1. Mix biga, flour, water, yeast to a tacky dough; rest 20 min (autolyse).
  2. Knead or fold to develop gluten (5–7 min).
  3. Bulk ferment 1½–2 h; one fold midway.
  4. Shape bâtard; proof 45–60 min. Score.
  5. Bake 230 °C / 445 °F with steam, 35–40 min to deep golden.
Est. per slice (1/12): 160 kcal · F 1 g · C 33 g · P 6 g · Na 2 mg
Ciabatta crumb and crust

Ciabatta (Biga Method)

Prep: 25 min + rises · Bake: 20–25 min · Yield: 2 loaves

Ingredients

  • 350 g biga, ripe
  • 500 g bread flour
  • 400–430 g water (≈80–85% hydration)
  • 8 g salt · 3 g yeast

Steps

  1. Mix to shaggy dough; 30 min rest.
  2. Four sets of stretch-and-fold every 30 min (2 h total).
  3. Bench rest 20 min; divide in 2; gently shape.
  4. Proof 35–45 min; bake 245 °C / 475 °F, 20–25 min with steam.
Est. per serving (1/8): 180 kcal · F 1.5 g · C 36 g · P 6 g · Na 220 mg
Focaccia with rosemary and sea salt

Focaccia (Rosemary & Sea Salt)

Prep: 20 min + rises · Bake: 20–25 min · Yield: 1 sheet pan

Ingredients

  • 500 g bread flour
  • 400–425 g water (80–85%)
  • 40 g EVOO (plus for pan)
  • 10 g salt · 5 g yeast
  • Rosemary, flaky salt

Steps

  1. Mix; rest 20 min; 2–3 folds over 60 min.
  2. Oil pan; spread dough; proof 45–60 min.
  3. Dimples, drizzle EVOO; rosemary & salt.
  4. Bake 220 °C / 430 °F, 20–25 min to golden.
Est. per piece (1/12): 210 kcal · F 7 g · C 31 g · P 6 g · Na 310 mg
Schiacciata con l’uva

Schiacciata con l’uva (Tuscan Grape Bread)

Prep: 25 min + rises · Bake: 25–30 min · Yield: 1 pan

Ingredients

  • 500 g bread flour · 320–350 g water
  • 8 g yeast · 8 g salt · 40 g sugar
  • 50 g EVOO (plus for pan)
  • 500 g grapes (preferably wine grapes)
  • Rosemary (optional)

Steps

  1. Mix & knead; first rise 60–90 min.
  2. Half dough in oiled pan, scatter grapes; top with remaining dough and more grapes.
  3. Proof 30–45 min; sugar + EVOO on top; rosemary optional.
  4. Bake 200 °C / 390 °F, 25–30 min; rest before slicing.
Est. per piece (1/12): 230 kcal · F 7 g · C 36 g · P 6 g · Na 260 mg

Nutrition values are estimates based on standard ingredients.

Keep Exploring

Bread Recipes Index
Browse all Bread Recipes →
Wine Pairings
Discover Tuscan Wines →
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