Biga (starter)
1/2-3/4 cup warm water (the recipe said 7 Tbsp but we found this wasn't sufficient in our climate so added more warm water as needed, as the starter was beaten in the bread machine.)
1 1/2 cups white bread flour
1 tsp rapid rise dried yeast
Dough
1/2 cup warm water
4 tbsp extra virgin olive oil
2 cups unbleached white bread flour (plus extra for dusting)
2 tsp salt
1 tsp sugar
Water in spray bottle to mist oven while baking bread
Make the starter in a bread machine using the dough setting. When cycle is complete, just leave the starter in the pan or transfer the biga to another bowl and cover it with a damp cloth. Leave at room temperature for 8 hours or over night.
When you are ready to make bread, break up the biga into two or three pieces and return it to the bread machine pan. Add the warm water and olive oil next. Sprinkle the 2 cups of white flour over the liquid, and add the salt and sugar to separate corners of the bread pan. Use the dough setting on your machine and press start. Lightly flour a baking sheet and set aside. When the dough cycle is finished, place the dough on a lightly floured surface, punch it down gently, and shape the dough into a plump football about 12 inches long. Spray dough surface lightly with Pam and cover dough with plastic film. Let rise in a warm place for about 1 hour or until doubled in size.
To cook the bread, place a baking stone in your oven, about 1/3 up from the bottom of the oven. Preheat oven to 450 degrees F. Dust the top of the loaf of bread with flour and slash it along it's length. Transfer the bread to the hot baking stone. Mist the inside of the oven with water. Bake the loaf for 15 minutes misting again after 2 minutes and then after 4 minutes. Reduce the temperature to 375 degrees F and continue baking for 20-25 minutes or until golden brown and the bread sounds hollow. Turn baked loaf onto a wire rack to cool.
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