Italian Biga Bread

Photo: flickr user grongar

Ingredients

1/4 teaspoon - Active dry yeast

1/4 cup - warm water, 105 F To 115 F

3/4 cup - Water, Room Temp

2 1/2 cups - All-Purpose Flour, Unbleached

1/2 teaspoon - Active dry yeast

1/4 cup - warm water -- 105 F To 115 F

1 1/4 cups - Water -- Room Temp

3 3/4 cups - All-Purpose Flour -- Unbleached

Preparation

Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time.

By Hand: Mix with a wooden spoon for 3 to 4 minutes.

By Mixer: Mix with the paddle at the lowest speed for 2 minutes.

By Processor: Mix just until a sticky dough is formed.

Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until readyto use. When needed, scoop out desired amount.

Shaping And Final Rising - Sprinkle a board with 3 tablespoons flour and scrape dough onto it. With floured hands, gently form a smooth log by first folding the dough in half, then pinching a seam where the halves join. turn dough seam side down and gently pat into a 12 to 13 inch long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap and let stand on board until puffy, about 30 minutes.While dough rises, place a 14 by 16 inch baking stone or 14 by 17 inch baking sheet in the oven and set at 425. Let heat at least 30 minutes.

Sprinkle a 14 by 17 inch baking sheet or piece of stiff cardboard with 2 tablespoons flour. ease hands under the dough, pick up, and as you transfer it to a floured sheet, gently stretch it to 17 inches long. Shake floured sheet to slide dough diagonally onto hot stone or baking sheet.

Baking - Bake bread until deep golden, about 30 to 35 minutes. Let loaf cool on a rack. Serve, or store in a paper bag up to 1 day, or freeze. If a crisper crust is desired, place bread directly on rack of a 425 oven for 5 minutes.