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1
For the Biga: Stir the yeast in warm water to dissolve.
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2
Sprinkle sugar over the mix and let sit for 5 minutes, if yeast is foamy it is active.
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3
Mix yeast with flour until all flour is incorporated, no dry clumps.
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4
Cover and let rise in a warm draft free place for 6 hours.
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5
Refrigerate overnight.
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6
For Bread: Stir the yeast in warm water to dissolve.
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7
Sprinkle sugar over the mix and let sit for 5 minutes.
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8
In bowl of stand mixer with hook attachment mix yeast, biga, 3 cups of the flour and salt on low speed for one minute.
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9
Scrape down sides and mix on medium, add remaining flour 1 cup at a time, mix and scrape down before adding more flour.
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10
Dough should be sticky but smooth, you may not need all the flour.
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11
Put dough in a greased bowl (I just spray the bowl with cooking spray) turning to grease the top.
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12
Cover and rise in a warm, draft free area for 30 minutes.
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13
Punch the dough down, recover and let rise another 1 hour.
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14
Punch dough down and divide in half.
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15
Roll each half into a large rectangle , then roll tightly, from the long side, tapering the ends.
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16
Place the loaves on a greased baking sheet, cover and let rise 1 hour or until doubled in bulk.
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17
When the dough has about 30 minutes left, preheat the oven to 350 deg.
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18
F and place a dish of hot water on the bottom rack.
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19
With a sharp knife cut diagonally 3-4 times across the tops of the loaves.
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20
Spritz the top of the loaves with water, either from a spray bottle or just wet your fingertips and flick the water at the loaves.
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21
Bake for 30 minutes at 350, then lower the oven temperature to 300 deg.
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22
and bake an additional 30 to 45 minutes.
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23
Bread will be browned on top when done and sound hollow when you knock on it.
