Italian Biga Bread
By Mixer: Mix with the paddle at the lowest speed for 2 minutes.
By Processor: Mix just until a sticky dough is formed.
Shaping And Final Rising - Sprinkle a board with 3 tablespoons flour and scrape dough onto it. With floured hands, gently form a smooth log by first folding the dough in half, then pinching a seam where the halves join. turn dough seam side down and gently pat into a 12 to 13 inch long rectangle. Lightly sprinkle with flour. Cover loosely with plastic wrap and let stand on board until puffy, about 30 minutes.While dough rises, place a 14 by 16 inch baking stone or 14 by 17 inch baking sheet in the oven and set at 425. Let heat at least 30 minutes.