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1
For the Biga: Combine flour, yeast and water in large bowl of mixer fitted with dough hook.
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2
Knead on lowest speed until it forms a shaggy dough, 2 to 3 minutes.
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3
Transfer biga to a medium bowl and cover tightly with plastic wrap.
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4
Let stand at room temperature until beginning to bubble and rise, about 3 hours.
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5
Refrigerate for 8 to 24 hours.
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6
For the Dough: Remove biga from the refrigerator and let set at room temperature while making the dough.
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7
Combine the flour, yeast and water in large bowl of mixer fitted with dough hook.
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8
Knead on lowest speed until a rough dough is formed, about 3 minutes.
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9
Turn mixer off and, without removing bowl or dough hook, cover bowl loosely with plastic wrap and let rest for 20 minutes.
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10
Remove the plastic wrap; add the biga and salt to the bowl.
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11
(Might be easier to add the biga in pieces).
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12
Knead on lowest speed until ingredients are incorporated and the dough forms and clears the sides of the bowl, about 4 minutes.
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13
Increase mixer speed to the next setting and knead until the dough forms a ball, about 1 minute.
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14
Transfer dough to a large bowl and cover tightly with plastic wrap.
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15
Let rise in a cool, draft-free spot away from direct sunlight until slightly risen and puffy, about 1 hour.
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16
Remove plastic wrap and turn the dough by first sliding a curved plastic bench scraper or flexible spatula underneath, then gently lifting and folding one third of dough toward center.
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17
Do the same with the opposite side of dough.
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18
Then fold the dough in half, perpendicular to the first folds.
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19
Dough should be shaped into a rough square if folded correctly.
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20
Replace plastic wrap and let dough rise 1 more hour.
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21
Fold again as described above.
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22
Replace plastic wrap and let rise 1 more hour.
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23
To shape the Dough: Dust work surface liberally with flour.
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24
Gently scrape the dough out of the bowl and invert onto the work surface so that the side which was on the top is now on the bottom.
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25
If you want two smaller loaves, split the dough into two equal halves.
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26
Use a knife or bench scraper.
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27
Dust the dough and hands with flour.
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28
Using minimal pressure, push the dough into a rough 8 to 10 inch square.
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29
Fold the top left corner diagonally to the middle.
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30
Repeat with the top right corner.
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31
You should now have a peak/point at the top.
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32
Gently roll the dough from the top peak/point to the bottom until it forms a rough log.
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33
Place the seam on the bottom and transfer to parchment paper.
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34
Start tucking the bottom edges underneath, working from the center to the ends, and gently stretch the dough until it is about a 16-inch long football-type shape.
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35
Dust top liberally with flour and cover loosely with plastic wrap.
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36
Let rise until doubled in size, about 1 hour.
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37
To bake: Adjust oven rack to lower-middle position.
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38
Place baking stone on rack and preheat oven to 500F Using a lame or a very sharp knife, cut a slit 1/2-inch deep lengthwise into the center top of the dough, starting and ending 1-1/2 inches from the ends.
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39
Using a spray bottle, spray the loaf lightly with water.
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40
Slide the parchment paper with the loaf onto a baker's peel or other large, flat surface, then onto the hot baking stone in oven.
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41
Bake for 10 minutes.
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42
Reduce oven temperature to 400 and, using the edges of the parchment paper, quickly rotate the loaf 180.
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43
Continue to bake until a deep golden brown and an instant-read thermometer inserted into the center registers 210, about another 35 minutes.
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44
For two smaller loaves this will be closer to 30 minutes.
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45
Transfer to a cooling rack and remove the parchment paper.
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46
Cool to room temperature before slicing.
