Day before baking in the evening, mix everything in the ingredients for biga and set aside for 12 hours at room temperature.

On the day of baking, mix the ingredients for dough along with all the biga and mix well set aside.

During first 1 ½ hours stretch and fold the dough at least three times (means fold the dough from the sides to center). Then when the dough is about triple its original volume it will be 3 to 4 hours (in my case it is 3 hours) after mixing.

Then transfer the dough to a well floured surface and make a tight round ball. Transfer the boule to banneton or proofing basket to set aside for 1 – 1 ½ hours.

By the end of second proofing pre-heat the oven to 475F with a Dutch oven inside.

When you are ready to bake, carefully remove the Dutch oven from the oven and transfer the proofed dough. Cover and bake for 30 minutes.

Then remove the lid and bake for another 15-20 minutes. Remove the dutch oven carefully and tilt it to turn the loaf out. Let allow to cool the loaf on its sides so air can circulate around the loaf and cool the loaf at least 20 minutes before slicing.