To make the Biga, combine first 5 ingredients into a well-mixed ball and let rest covered for 4-24 hours on countertop or in fridge overnight.

To finish dough, mix all Biga with remaining ingredients on low until blended, then on medium until smooth, soft and somewhat flowing.

Let rise in an oiled bowl for about 2 hours (turn and knead dough on a well floured surface every 45 minutes).

Divide dough into two pieces (each about 1.5 inches thick) and place on well-floured couche cut edge down and proof another hour or until loaves have doubled in size.

Gently flip the bread upside down onto a narrow board, then slide onto a cornmeal-dusted peel so that it remains floured side up.

Bake at 500F with steam for 10 minutes, then at 475F until loaves have a good color (15-20 minutes).

Remove from oven, slice and enjoy!