1Prepare the starter (biga) the night before.
2For the starter, mix the ingredients in a mixing bowl, kneading lightly.
3Cover with a cotton cloth and let stand at room temperature overnight.
4For the dough, place flour in a large mixing bow and mix yeast into flour.
5Add salt, biga, oil, and water to flour and mix well.
6Dough will be moist.
7Knead well until dough is elastic.
8Tip: Lightly knead dough and let rest for 10 minutes, so that it is easier to knead.
9Repeat process 2-3 times.
10Place dough in a bowl and cover with a cotton cloth until doubled in volume.
11Place dough on a floured baking sheet and fold the right side over the center and the left side over the center.
12Let stand for 20 minutes and repeat steps at least 3-4 times.
13Preheat the oven to 250°C (approximately 480°F).
14Place a bowl of water in the oven to add humidity during baking.
15Bake for about 10 minutes, then lower oven temperature to 200°C (approximately 400°F and bake for 30 additional. Remove and cool on a rack.