With these summer temperatures nobody really wants to be in the kitchen and so the recipe fits perfectly for this time. Biga is used as a pre-dough and it can mature either for 12 hours at room temperature or for 24 hours in the refrigerator.

After folding, the resulting dough is stored in the refrigerator at 4°C. Form and bake the Wurzelsepp after a maturity time of 12 hours. This can be prolonged to 36 hours if you choose. For such a long fermentation time I recommend halving the yeast amount. 



  • 150g Wheat flour Type 700
  • 110g Water (cold)
  • 0,1g Yeast

Knead together all of the ingredients, cover and allow to mature.

Main dough:

  • 260g Mature biga
  • 350g Wheat flour Type 700
  • 250g Water (cold)

Briefly mix the biga, water and flour. Cover and allow to autolyze for 30 minutes. 

  • 12g Salt
  • 2g Yeast

Add the salt and yeast and mix slowly for 8-10 minutes. Just as the dough begins to release from the side of the mixing bowl it should be kneaded for a further 1-2 minutes on fast speed. 


  • After mixing the dough place it in an oiled dough tub. 
  • Fold after 20 and 40 minutes. 
  • Then place in the refrigerator for 12-36 hours to ferment.
  • The dough should be removed from the refrigerator 30 minutes before working up. The oven should be preheated to 250°C coincidently.
  • To form, cut off pieces of dough and turn them from both ends into twists. 
  • After forming, either place the doughs into a floured linen cloth or set them on baking paper with plenty of space. 
  • Final proof takes about 20-30 minutes. 
  • The wurzelsepp are baked at 250°C reduced to 235°C with ample steam.
  • For a dough size of 300g the baking time takes about 30 minutes.