The following recipe is excerpted from a Molina Sima recipe booklet. Commercial quantities and metric measures are included. Quantities can be modified using the The Bakers Percentage spread sheet posted on The Artisan.
Ingredients
| Ingredient | Fine ground durum wheat Basis | Unbleached all purpose flour Basis | Bakers % |
| Flour | 10 kg. | 10 kg. | 100 |
| “Old Dough” or Biga (See note below) | 1.5 kg. | 1.0 kg. | 15 – 10 |
| Yeast | 180 g. | 180 g. | 1.8 |
| Salt | 200 g. | 200 g. | 2.0 |
| Water @ 59-66° f. | 7.2 L | 7.2 L | 72 |
Temperature of the dough should be 73-77° F.
Kneading:
| Fork mixer | 20 minutes |
| Spiral mixer | 8 minutes |
Resting Time:
| Resting time | 1 -1.5 hours |
Form pieces from 600 g. to 2 kg and let them rest for 30-35 minutes. Flatten the pieces and leave them for another 30 minutes. Shape the pieces into rounds and make 4 incisions forming a central quadrant.
Baking Time:
| Baking Time | 30 -45 minutes |
Advised temperature: 10 degrees less than normal use (as a guide: 410-425 F)
Note: The terms “old dough” and biga are often used interchangeably, even though they each produce different results. What follows is a formula for a traditional biga:
Ingredients:
| Unbleached all purpose flour | 10 Kg. |
| Water (60 – 68 ° F. | 5 L. |
| Compressed Yeast | 70 g (Summer) :: 100 g. (Winter) |
Knead the ingredients according to the equipment employed:
| Fork mixer | 12 minutes |
| Spiral mixer | 8 minutes |
The dough should be at 62-66° F and rest for approximately 16-18 hours.