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["BIGA:", "Make the biga by stirring together the yeast, flour, and water. The dough will be very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest at room temperature overnight.", "DOUGH:", "Next day, combine the biga with the remaining ingredients (except the pecans and fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form a shaggy, sticky dough. Knead the dough until smooth (even though it's smooth, it'll still be very sticky), then place it in a lightly greased bowl and let it rest for 1 hour; it will become quite puffy, though it may not double in bulk.", "Transfer the dough to a lightly greased work surface, gently deflate it, and knead in the nuts and fruit. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a greased 9"" round cake pan. Cover the pan with a proof cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes or until puffy. PREFERRED 2nd RISE METHOD: For the second rise, let rise for 1 hour then put into the refrigerator and bake the next day or so. The bread gets better texture and taste from a slow cool rise. (The prep time follows the Preferred Method.).", "Preheat the oven to 350u00b0F Bake the bread for about 50 to 55 minutes (tenting it lightly for the final 15 minutes), until its interior registers 190u00b0F to 195u00b0F on an instant-read thermometer. Remove the bread from the oven and cool it on rack."]
