Italian Biga Bread

Directions

1. 1
   Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time.
2. 2
   By Hand: Mix with a wooden spoon for 3 to 4 minutes.
3. 3
   By Mixer: Mix with the paddle at the lowest speed for 2 minutes.
4. 4
   By Processor: Mix just until a sticky dough is formed.
5. 5
   Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until readyto use. When needed, scoop out desired amount.
6. 6
   Shaping And Final Rising - Sprinkle a board with 3 tablespoons flour and scrape dough onto it. With floured hands, gently form a smooth log by first folding the dough in half, then pinching a seam where the halves join. turn dough seam side down and gently pat into a 12 to 13 inch long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap and let stand on board until puffy, about 30 minutes.While dough rises, place a 14 by 16 inch baking stone or 14 by 17 inch baking sheet in the oven and set at 425. Let heat at least 30 minutes.
7. 7
   Sprinkle a 14 by 17 inch baking sheet or piece of stiff cardboard with 2 tablespoons flour. ease hands under the dough, pick up, and as you transfer it to a floured sheet, gently stretch it to 17 inches long. Shake floured sheet to slide dough diagonally onto hot stone or baking sheet.
8. 8
   Baking - Bake bread until deep golden, about 30 to 35 minutes. Let loaf cool on a rack. Serve, or store in a paper bag up to 1 day, or freeze. If a crisper crust is desired, place bread directly on rack of a 425 oven for 5 minutes.