Anononymous 7-30-05

Biga:

1/2 Teas. Active Dry Yeast

1 Cup Lukewarm water

2 Cups Unbleached, All&-;purpose Flour

Bread:

2 Cups Warm Water (about 90 degrees F.)

1 Pkg. Active Dry Yeast

5&-;6 Cups All&-;purpose, Unbleached Flour

2 Ts. Salt

Biga: Mix the yeast and water together, and then slowly start adding

the flour, mixing well. Cover with plastic wrap and let sit at

room temperature for up to 6 hours. Refrigerate overnight. Bread: Place the water in a large bowl, sprinkle the yeast overtop

and mix well. Let sit 10 minutes until bubbly. Add the biga, flour,

and salt and stir with a wooden spoon (or mix with your hands) until

everything is mixed. The dough will be fairly wet and sticky at this

point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours

until doubled in volume. Punch down the dough, folding it over on

itself two or three times, cover and let rise once more until

doubled, about 1 hour. If you choose, you could refrigerate your

dough at this time and leave it overnight to prepare the next

day. Turn out your dough onto a floured baking sheet, and without

overworking it too much shape into one large or two smaller round or

oval shaped loaves, using as much extra flour as needed to keep it

from sticking. Slash across the tops of the loaves with a serrated

knife or razor just prior to baking. Preheat the oven to 350 degrees

F. and place a casserole dish with boiling water on the lower oven

rack. Bake your bread 30 minutes, turn the baking sheet around, and

reduce the heat to 300 degrees and bake for another 30&-;45 minutes. At this point your bread should be golden brown and should

sound hollow when you tap the bottom. Allow the bread to cool to

room temperature and serve.