Chewy Italian Bread

Directions

1. 1
   ["To make the biga:", "Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.", "To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.", "Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).", "Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.", "Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.", "While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425\u00b0F, let heat at least 30 minutes. Flour a 14\" x 17\"" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it