18 ounces of day-old dough
7 ounces or 1-1/2 cups high-gluten flour
1 1/2 cups warm water
Dredge dough ball in flour and chop dough into quarter-sized pieces. Place in a large plastic bucket with the flour and the water. Using hands, squeeze mixture through fingers to achieve texture of thick, lumpy soup. Cover bowl with plastic wrap and let rest 24 hours in a 0-0 F spot. Mixture will bubble and double in size.
4 cups (18 ounces) high-gluten flour
12 tablespoon yeast
3 tablespoons extra virgin olive oil
1 tablespoon salt
1 1/2 to 2 cups water
Add biga to mixer. Add flour, oil, salt & water and mix slowly 6-8 minutes, until dough no longer sticks to sides. If sticking add a bit more flour and work gently until releasing from bowl. Dough should be soft and tacky. Remove to workbench.
FIRST FOLD AND PROOF
With floured hands, fold dough over itself like an envelope, then stretch and fold upon itself 3 more times.
Transfer to lightly oiled large bowl and let rest 30 minutes. Lightly oil the top.
Place parchment paper on hard anodized sheet pans. Flour or wet hands in cold water and cut and weigh 15-ounce dough balls. Dust each with flour and let rest 30 minutes.
Form each dough ball into oblong loaf by gently stretching to a length equal to the width of sheet pan. If it won’t stay stretched, let rest until the gluten relaxes. Place only four loaves on each tray. Dust loaves with flour and dock with fingers to form dough (as it rests, it will rise again slightly). Place panned dough near oven; proof 45 minutes to an hour at 70 to 75 degrees, It will swell noticeably,
Heat oven to 475 F. To create classic crust, mist each loaf with warm water within first 1 to 2 minutes of baking. Remove loaves, still on pan, and mist each