Dessert & Baked Goods » Italian Bread
There really is nothing better than freshly-baked bread. Colleen Resendes of Montione's Bakery gives us the "loaf-down" on a classic: Italian Bread! She begins by making something called a "biga" — a pre-ferment often used in Italian baking. This is then mixed in with the rest of the ingredients the following day for a flavorful, textured, and airy final product. You can't have Italian bread without a biga. Fuhgitaboutit.