Prepare the Biga: Mix 1/2 teaspoon of active dry yeast with 1 cup of lukewarm water.

Slowly add 2 cups of unbleached all-purpose flour to the yeast mixture, mixing well.

Cover the biga with plastic wrap and let it sit at room temperature for up to 6 hours, or refrigerate overnight.

Prepare the Bread: Place 2 cups of water (about 90 F) in a large bowl.

Sprinkle 1 (1/4 ounce) package of active dry yeast over the water and mix well. Let sit for 10 minutes until bubbly.

Add the biga, 5-6 cups of unbleached all-purpose flour, and 2 teaspoons of salt to the yeast mixture.

Stir with a wooden spoon (or mix with your hands) until everything is mixed. The dough will be fairly wet and sticky.

Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume.

Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour.

To bake the following day, refrigerate the dough at this time and leave it overnight.

Turn out your dough onto a floured baking sheet, and without overworking it too much, shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking.

Slash across the tops of the loaves with a serrated knife or razor just prior to baking.

Preheat the oven to 350° F and place a casserole dish with boiling water on the lower oven rack.

Bake for 30 minutes, turn the baking sheet around, and reduce the heat to 300°F and bake for another 45 minutes.

Bread should be golden brown and should sound hollow when you tap the bottom.

Allow the bread to cool to room temperature and serve.