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I am looking for a recipe for "Biga" pan. This is an Italian peasant bread made with a quick start. "

I lost my original copy which I copied from a friends Bread Cookbook. I can not remember the title of the book. This bread has a hard rind with soft center. The starter was the flour, yeast and water and had to sit for about 12 hours and then was ready to use. I do not remember much More Than this was really a great bread recipe.

Here is the recipe for the starter and bread. INGREDIENTS 1 / 8 teaspoon active dry yeast 2 tablespoons milk hot water (110 degrees f/45 degrees C) 1 / 3 cup hot water 1 cup bread flour 1 / 2 teaspoon active dry yeast 2 tablespoons warm (110 Titles f/45 C) 2 / 3 cup hot water 1 tablespoon Olive Oil 2 cups bread flour 1 1 / 2 teaspoons salt to make Sponge DIRECTIONS: In a small bowl mix 1 / 8 teaspoon of yeast and warm water and let sit for 5 minutes, or until creamy. In a bowl, mix the yeast mixture, 1 / 3 cup water and 1 cup bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let stand at room temperature cold sponge for at least 12 hours to 1 day. To make the bread: In a small bowl, combine the yeast and milk and let stand for 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook, mix together milk mixture, sponge, water, oil and flour at low speed until flour is just moistened, add salt and mix until smooth and elastic, about 8 minutes. Scrape the dough in a greased bowl and cover with paper plastic. Allow the dough to grow at room temperature until doubled in volume, about 1 1 / 2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out on a work surface well floured board and cut in half. Cover loaves with a dampened kitchen towel. Let the loaves rise in room temperature until almost doubled in volume, 1 1 / 2 to 2 hours. At least 45 minutes before baking put a stone on a rack of oven for baking in the lowest position in oven and preheat oven to 425 F (220 degrees C). Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of the bread parallel to the edge as a baking sheet. Line up to the edge of baking with far edge of stone or tile, and the inclination to slide a baking sheet pan with parchment back half of stone or tiles. Transfer remaining bread the front half of stone in a similar manner. Breads Bake 30 minutes or until pale golden. Cool loaves on a wire rack.

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