Italy − Basic Italian Bread

Italy − Basic Italian Bread
Biga:
1/2 Teaspoon Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
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:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt


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 350F 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 300F 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.