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1
Oven Temperature: 500F, then 450F
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2
Six hours or up to 3 days ahead, make the starter (biga).
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3
In a small bowl, combine all the ingredients for the biga and stir the mixture with a wooden spoon for 3 to 5 minutes or until it is very smooth and pulls away from the sides of the bowl.
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4
The biga should still be tacky (sticky) enough to cling slightly to your fingers.
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5
Cover the bowl tightly with oiled plastic wrap (or place it in a 2-cup food storage container with a lid) and set aside until tripled and filled with bubbles.
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6
At room temperature, this will take about 6 hours.
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7
Stir it down and use it, or refrigerate it for up to 3 days before baking.
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8
Mix the dough.
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9
In the mixer bowl, whisk together the all-purpose flour, durum flour, and yeast.
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10
Then whisk in the salt (this keeps the salt from coming into direct contact with the yeast, which would kill it).
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11
Add the water and the biga.
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12
Using the paddle attachment, mix on low speed for about 1 minute, until the flour is moistened enough to form a rough dough.
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13
Change to the dough hook, raise the speed to medium (#4 KitchenAid), and beat for 5 minutes to form a smooth, sticky dough.
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14
If the dough does not pull away form the bowl after 5 minutes, beat in more flour 1 teaspoon at a time.
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15
The dough should still stick to the bottom of the bowl and cling to your fingers.
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16
If it is not sticky, spray it with a little water and knead it in.
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17
Let the dough rise.
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18
Sprinkle durum flour generously on to a counter in a 6-inch square.
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19
Using a wet or oiled spatula or dough scraper, scrape the dough onto the flour, and dust the top of it with more flour.
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20
(The flour will be absorbed into the wet dough.)
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21
Allow it to rest for 2 minutes.
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22
With floured hands, pull out two opposite sides of the dough to stretch it to double its length, and give it a business letter turn.
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23
Dust it again with flour, cover it with plastic wrap, and allow it to rest for 30 minutes.
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24
Repeat the stretching, folding, and flouring a second time, and again allow the dough to rest for 30 minutes.
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25
Repeat the stretching, folding, and flouring a third time, then round the edges of the dough.
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26
Using and oiled spatula or dough scraper, transfer the dough to a 2-quart dough-rising container or bowl, lightly greased with cooking spray or oil.
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27
Cover the container with a lid or plastic wrap.
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28
Using a piece of tape, mark the side of the container at approximately where triple the height of the dough could be.
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29
Allow the dough to rise (ideally at 75F to 80F) until tripled, about 2 hours.
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30
Preheat the oven.
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31
Preheat the oven to 500F 1 hour before baking.
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32
Have an oven shelf at the lowest level and place an oven stone or baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
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33
Shape the dough and let it rise.
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34
Dust a counter well with durum flour.
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35
With floured hands or a floured dough scraper, gently transfer the dough to the counter.
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36
Handling the dough very gently, to maintain as much as possible, round it into a ball.
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37
(See Notes)
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38
Gently set the dough seam side up in a floured banneton or a colander lined with a floured towel.
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39
Pinch together the seam if necessary.
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40
Sprinkle the top lightly with flour, and cover with a large container, or cover loosely with oiled plastic wrap.
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41
Allow the dough to rise until it has increase by about 1 1/2 times, to 1 1/2 hours.
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42
(In the banneton, it will just begin to push up the plastic.
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43
Bake the bread.
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44
Remove the container or plastic wrap, invert the lined baking sheet on top of the banneton or colander, and invert the dough onto the sheet.
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45
(If you used a colander and floured towel and the risen bread is more than 1 inch below the top, you will need to support the bread when inverting it so that it doesnt fall and deflate.
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46
Cut a cardboard circle small enough to fit into the colander and touch the surface of the bread.
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47
Place a piece of parchment on top of the bread, place the cardboard on top, and invert the bread onto the cardboard.
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48
Slide the bread, still in the parchment, onto the baking sheet.)
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49
Or, if using a cornmeal-sprinkled baking sheet, invert the dough directly onto it.
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50
Quickly but gently set the sheet on the baking stone or baking sheet.
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51
Toss 1/2 cup of ice cubes onto the pan beneath and immediately shut the door.
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52
Bake for 5 minutes.
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53
Lower the temperature to 450F and continue baking for 15 to 25 minutes or until the bread is deep golden brown (an instant-read thermometer inserted into the center will read about 205F).
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54
Halfway through baking, with a heavy pancake turner, lift the bread from the pan and set it directly on the stone, turning it around for even baking.
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55
Cool the bread.
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56
Remove the bread from the oven and transfer it to a wire rack to cool completely.
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57
Ultimate Full Flavor Variation:
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58
For the best flavor development, in Step 1, allow the biga to ferment in a cool area (55F to 65F) for 12 to 24 hours.
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59
(A wine cellar provides an ideal spot.)
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60
After 12 hours, it will have tripled and be filled with bubbles; it will not deflate even after 24 hours at this cool temperature.
