INGREDIENTS

INSTRUCTIONS

In a small bowl, dissolve the yeast in the warm water. Set aside for
into the flour. Using a wooden spoon,make a well in the four and add
the yeast mixture, cool water and biga. Using the spoon, stir the
ingredients until the dough is too resistant to be stirred. Knead the
dough on a lightly floured surface to 20 minutes. Return the dough to
the bowl, and add the milk and rosemary. (Don't panic: it will be a
gloopy mess. Knead it for 5 minutes and it will be fine; if it's  still
a mess after 5 full minutes, add a pinch more flour to get it  to take
shape - A) Shape the dough into a ball. Spray a large bowl  with
cooking spray, and place the ball in the bowl. Turn the ball so  it
gets coated. Cover with a towel, and let rise until double,  approx.
1-1/2 hours. Punch down the dough by folding the edges in and  turning
it over so the top is smooth again. Re-cover the bowl, and  let rise
again, about 45 minutes or until doubled. Turn the dough out  onto a
lightly floured work surface. Trying not to overwork the  dough, fold
the edges in toward the center. Work in a circular  motion, folding the
entire rim of the dough toward the center twice  to form a loose round
ball with a smooth side. Place the ball, rough  side up, on the floured
surface. Using your fingertips, gently press  the ball out into a disk
about 6 inches in diameter and 1 inch thick.  Lift up the far edge of
the disk and fold it toward you, to rest on  top of the disk, so that
1/3 of the disk remains uncovered. Lift the  folded edge and roll it
toward you until the dough takes a  (American-style) football shape.
When you reach the edge nearest you,  press the edge of the roll to the
bottom edge of the disk with the  heel of your hand, forming a seam.
Turn the loaf so that it rests  seam side down on a baker's peel dusted
with cornmeal. Cover with a  towel an let rise at room temp. until
doubled, about 50 minutes.  Meanwhile, place a baking stone in the oven
and preheat to 425xF.  Mist the preheated oven with a spray bottle, and
quickly shut the  door. Using a sharp serrated knife, make a slash in
the top of the  loaf (I like to use a starburst pattern - A). Sprinkle
coarse sea  salt into the slash. Mist the loaf. With a rhythmic snap of
the  wrist, slide the loaf onto the baking stone. Mist the oven again
(and  any time you open the door) and bake until the loaf is golden
brown  on the top, dark brown on the bottom, and has a hollow ring when
tapped on the bottom (40 to 50 minutes). Remove to a wire rack to  cool
completely.  BIGA (Starter Dough)  1/4 tsp. active dry yeast 1/2 C warm
water (105x F) 3-1/2 C unbleached  bread flour 1-1/4 C cold water  In a
small bowl, dissolve the yeast in the warm water. Set aside 15
minutes. 2. Measure flour into a large bowl. Using a sturdy wooden
spoon, form a well in the center and and the yeast mixture and cool
water. Using the spoon, stir together all ingredients until sticky  and
difficult to stir. 3. Cover tightly and allow to ferment slowly  in the
refrigerator for 24 hours before using. 4. Store in the  refrigerator
up to 2 weeks, or freeze in 1/4 or 1/2C portions. To  use, rinse a
measuring cup in cool water, scoop out the amount needed  and bring to
room temperature.  Recipe by: Internet  Posted to recipelu-digest
Volume 01 Number 319 by RecipeLu  <recipelu@geocities.com> on Nov 28,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 1757.8mg
Potassium: 67.3mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.8g
Protein: 1.5g