Steps

• Prepare the biga: in a small bowl, mix all the ingredients, cover and let rest for an hour or until it has doubled in volume. Once the time has passed, transfer the biga to the stand mixer bowl with the hook attachment. Add the honey and part of the water. Start the machine and begin working. Add the flour a little at a time, alternating with the water. Finally add the salt. Work the dough until it detaches from the sides to wrap around the hook. Then transfer it to the work surface and knead again by hand to form a ball. Cover it with the stand mixer bowl and let it rest for 45 minutes. After the rest time, perform a series of lateral reinforcement folds. Let it rest for another 45 minutes. At this point, open the dough and start distributing the Altino pepper with each new fold, closing it inside the dough and repeating the operation until all the pepper is used. Let it rest covered for another 45 minutes, repeat one last series of folds and a final rest of 45 minutes. Transfer the dough with the seam side up into a well-floured proofing basket with semolina and let it rest covered for two hours. Then turn it upside down on the oven baking sheet lined with a reusable baking paper sheet and slash it on one side with a bread knife. I baked it in a preheated oven at 428°F with steam function for 15 minutes then at 374°F for another 15 minutes without steam. If your oven doesn’t have a steam function, you’ll need to put a pot with water inside the oven. Once cooked, remove the bread from the oven and let it cool on a rack before slicing.