Crunchy Schiacciata Bread Sandwich

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Schiacciata bread is one of the most famous breads in Tuscany. Crispy with a soft core, this bread is typically stuffed with cold cuts and cheeses. It was the bread of farmers, and now a mainstream success thanks to shops like Antico Vinaio and many others who want to divulge this Tuscanian verb.
This recipe shows you how to make this fantastic bread with an 80% hydration dough. Yes, it's probably too much water, but the high hydration helps with the crispiness, so let's try together:

For the Biga:

520 g 00 Flour (or high protein flour)
230 g Water
2.8 g Dry Yeast

For the main Dough:

All the biga
130 g 00 Flour
285 g Cold Water
16 g Salt
0.5 g Dry Yeast
16 g Olive Oil

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