Make the biga Sprinkle 1 tsp yeast over 2 cups very warm water, stir briefly with a wooden spoon. Add 2 cups of white flour. Stir to mix. Cover with plastic wrap. Let rise in a cool place overnight. (If you have a start, mix a cup of starter with warm water and flour, cover and set aside to rise.)
Remove 1 cup of the starter, put in a glass jar and store in the refrigerator for future bread.
It's alive. Add 2 tbsp salt, a cup of tepid water and 2 cups whole wheat flour. Mix thoroughly with your hands. Cover, return to a cool place and let rise overnight.
Obviously, I needed a bigger bowl. So, I moved it to a much bigger bowl, add 1 1/2 cups tepid water and 7 cups white flour. Knead on a wooden counter for 10 minutes, add flour as necessary. Put in a clean bowl, dusted with flour, for another 2 1/2 to 3 hours.
|Before the rise|
After the rise. Now punch the dough and knead briefly just to get the air holes out. Form into two loaves, any shape. This is where I kind of lost focus.
And one large long loaf. Let rise 30 minutes. Don't forget to put a few slashes before baking. Again, I forgot.
Preheat oven to 500 degrees with pizza stone in the cold oven. I cooked the long loaf on the stone, the small loaves on a cookie sheet. Cook 15 minutes. Reduce heat to 350, cook the small loves 25 minutes, the large 35 minutes. Let cool on a rack.