Jan Schat's FlatbreadRomulo Yanes
Schat begins by making a biga — a rather stiff dough that ferments in the refrigerator overnight. He incorporates a portion of the biga into another, wetter dough made the next day. The biga adds a deeper flavor and extra strength to the final dough. Schat, like all professional bakers, measures his ingredients by weight, which is far more precise than volume.
Cooks' note:
Dough may be chilled overnight, covered tightly with plastic wrap, after second or third rising. Before using, bring to room temperature, covered.
