Steps
- For the biga, mix half of 3¾ cups of bread flour, half of 1½ cups of water, and ⅛ teaspoon of instant yeast. Cover and leave at room temperature for 12-16 hours.
- Warm the remaining water to lukewarm and stir into the biga. Add the remaining flour, 1 teaspoon of instant yeast, and 1½ teaspoons of table salt.
- Mix with a dough hook on low for 2 minutes, then medium for 3-4 minutes, until elastic and sticky.
- Cover and rise for 1 hour. With wet hands, stretch one edge up and fold into the center; repeat around the bowl eight to twelve times. Rise for another 1 hour.
- On a well-floured surface, dust and gently stretch the dough into an 8 × 10in / 20 × 25cm rectangle. Halve into two 4 × 10in / 10 × 25cm loaves.
- Transfer to floured parchment, 6in / 15cm apart. Cover loosely and rise for 1-2 hours, until puffy and a fingertip dent fills slowly. For the last 30 minutes, preheat the oven to 500°F / 260°C.
- Transfer the loaves on their parchment to a baking sheet and mist with water.
- Put on the middle rack, reduce to 425°F / 220°C, and bake for 22-25 minutes, until golden.
- Turn off the oven. Move the loaves directly onto the middle rack and cool completely with the door open 2in / 5cm.