To make Bread with Biga, start by breaking the Biga into pieces in a food processor, then add part of the water and start the processor to dissolve the Biga mixture. Next, add the yeast, malt, and semolina.
While the processor mixes the ingredients, gradually add the remaining water, let it knead for a few minutes, then add salt and finally add the oil.
When we can see that the dough is well worked and is soft, let it rest for a few minutes and then place it in a well-oiled bowl. Cover the dough with plastic wrap and let it rest at room temperature until it rises.
The Bread with Biga dough should not triple in volume, it is important that it rises like a cloud, the times vary depending on the warmth of the environment. Approximately 2 hours of resting time will be needed at an ambient temperature of 28°C (82°F).