So the verdict is in, biga is better. At least on some levels. The bread from the biga has a dark, crunchy crust. The loaf is smooth and dense, yet not so dense that you feel it sitting in your stomach like a rock. On the other hand, the quick no-knead style bread that The Italian Dish recommended was also very good. The crumb is light and airy, yet...

I’ve made bread many times in my life. I enjoy the rhythm of kneading dough and the precision in measuring. I like to watch the yeast bubble in the warm water and then peek at my dough rising under a dish cloth. I’ve turned to quickbread when I don’t have the time for a traditional bread, or I want something sweeter or smaller. I...