Measure the flour into a large bowl. Using a sturdy wooden spoon, stir the salt into the flour. Form a well in the center of the flour mixture and add the yeast mixture, the cool water, and the biga to the well. Using the spoon stir together all the ingredients until the dough is too resistant to be stirred. They will come together fairly easily.

 

Now begin kneading the dough in the bowl, keeping one hand clean in order to hold and turn the bowl and using the other hand to work the dough. Vigorously fold the dough from the sides of the bowl toward the center, rotating the bowl as you work. Pick up the dough and slap it back into the bowl and keep kneading vigorously. The dough will be slightly sticky, but continue working it until it comes away cleanly from the sides of the bowl. This should take about 5 minutes.

 

At this point turn the dough out onto a lightly floured work surface. Clean off any dough stuck to your hands and then knead the dough until it is stretchy, smooth, and fairly soft. This will take 15 to 20 minutes of kneading, including someone 1 to 2 minute rest periods along the way for the dough to relax slightly – and for you to relax, too. Shape the dough into a ball.

 

Rub a large bowl with olive oil and place the dough in the bowl. Turn the ball so that the surface is coated with oil. Cover the bowl with a towel and let the dough rise at room temperature until doubled, about 1 ½ hours.

 

Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Re-cover the bowl and let the dough rise a second time until doubled, about 1 hour.

 

Turn the dough out onto a lightly floured work surface. Divide the dough into 2 equal portions. Working with 1 portion at a time and trying not to over handle the dough, fold the edges toward the center. Work in a circular motion, folding the entire rim of the dough in toward the center several times to form a round ball with a smooth side.

 

Spread a fairly thick layer of flour on a work surface. Place the ball of dough, rough side down, on the surface. Place the ball of dough, rough side down, on the flour. Shape the remaining portion into a second loaf and place it on the surface in the same manner. Cover the loaves with a towel and let rise at room temperature for 40 to 55 minutes. Meanwhile, place a baking stone in an oven and preheat to 425 degrees.

 

About 40 minutes after the loaves have been rising, test one by lightly pushing your index finger into it and then removing your finger. If the dough springs back gently, it is ready to bake. If the indentation does not move, your dough has risen too much and will not “jump” (rise) in the oven. If the latter is the case, reform the loaves in the same manner and let rise again for 40 to 55 minutes.

 

Dust a baker’s peel with cornmeal. Gently slip your hand under each loaf and turn it over onto the peel, so the rough side now faces up. Mist the preheated oven with a spray bottle. With a rhythmic snap of the wrist, slide the loaves onto the baking stone. Mist the oven again and bake the breads for 5 minutes. Mist one more time, reduce the oven temperature to 400 degrees, and bake until the loaves have a hollow ring when tapped on the bottom, 40 to 50 minutes. When the loaves are done, their tops should have an attractive pattern of white flour, their sides should be deep golden brown, and their bottoms should be quite dark. Remove to wire racks to cool completely.

The Il Fornaio Baking Book