Filone

Filone

Filone

In this recipe from Daniel Leader of Bread Alone, an airy loaf with a nice crust is produced similar to a ciabatta. It's made with a lightly fermented traditional Italian starter, called a biga, that's started nine hours before baking.Todd Coleman

This recipe, from Daniel Leader of Bread Alone, which has several locations in upstate New York, produces an airy loaf with a nice crust similar to a ciabatta. It's made with a lightly fermented traditional Italian starter, called a_biga,_ that's started nine hours before baking. It first appeared in our May 2012 issue along with William Alexander's story American Bread.