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1
.Mix the biga ingredients, cover and let rest for 1 hour at room temperature.
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2
Then, refrigerate for 3 to 18 hours.
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3
Mix the soaker, cover and rest for 4 to 19 hours.
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4
To make the bread, warm the biga at room temperature or in low heat (<100F) until room temperature.
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5
Spread the biga on a floured counter and layer the soaker over that.
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6
Cut dough into 12 pieces and add to mixing bowl.
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7
Add the remaining ingredients and mix and knead for 7 - 8 minutes.
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8
Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
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9
Do a stretch and fold.
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10
On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope.
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11
Turn 90 deg and fold again.
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12
Invert and place in an oiled bowl or straight sided clear container.
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13
Rest for 20 minutes and do another stretch and fold and return to container.
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14
After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
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15
Shape into loaves and pan.
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16
Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
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17
Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes.
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18
Cool on rack before slicing.
