This is my method of making good,
crusty Italian bread. Once you know how, you can do lots of
things with this dough.
Makes 2 Loaves:
I start with a "biga" or starter the day before, and leave it
sit in the fridge overnight, and complete the bread the next
day. I don't knead my bread as much as the traditional recipes
call for, but I get great results. Even if you've never made
bread before, you'll find this recipe easy.
Biga
1/2 Teaspoon Active Dry Yeast
1 Cup Lukewarm water
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