• Proof the yeast in the water and then add the oil and the biga and mix this until the water is white and the biga is as dissolved as it is going to get.
• Add the flour and the salt and knead for a good 10 minutes.
• Let the dough rest until it has doubled:  1-2 hrs.  When it is done it will be full of air holes, and very elastic and sticky.
• Turn the dough out onto the counter (avoid flouring) and cut into four pieces.  Flour four pieces of greaseproof paper.  Roll each piece into a sausage as best you can and the stretch the sausage out into a rectangle – as large as you want your loaf.  Place the rectangles on the floured greaseproof papers and dimple them vigerously with your fingertips so that they don’t rise too much.  Cover wtih damp towels and let rest for 1.5-2 hrs until they are puffy but not doubled.  If you let them rise too much, the crumb will come away from the crust during the baking period.  To that end, after and hour turn the oven on to 230 degrees C.
• If you have a baking stone, great.  Put it in and then pull it out, sprinkle cornmeal all over it and carefully invert the loaves onto the stone.  Bake for 20-25 minutes.  If you don’t have a stone, heat up a baking tray and sprinkle it with corn meal before placing the loaves on it.  In both cases, spray the loaves with water before you put them in the oven.

* to make a Biga:

• 3 grams Dry yeast (6 grams fresh)

  250 mls Warm water

  330 g 00 flour
• Proof the yeast and then knead until a slightly sticky dough is formed.  No requirement to knead thoroughly.  Cover well and let sit for 12 hours until you use it.  This makes 580 grams.  Put the left over in an airtight container and pop it in the fridge.  Use it within a few days to any loaf of bread to add flavour and character.