Make the sponge (biga) the day before: 12-20 hours before.

Sprinkle 1 tsp yeast over 1 cup warm water; let it become foamy and bubbly to ensure activity.

Add 1 cup flour and a pinch of sugar to the yeast mixture; stir well to combine into a soupy consistency.

Cover the sponge tightly with saran wrap and let it sit on the countertop overnight (or 12-20 hours).

The next day, sprinkle 1 tsp yeast over 1/4 cup warm water; let it stand until bubbly (5-10 minutes).

In a large mixing bowl, place the bubbly and elastic sponge from the previous day.

Add 1/4 cup cold water to the sponge and mix slowly with a flat beater.

Add the bubbly yeast mixture and continue mixing slowly with the flat beater.

Add the remaining 3/4 cup cold water and blend.

Add 1 cup all-purpose or bread flour and combine slowly.

Change to the dough hook and add the remaining 2 1/4 cups flour and 2 teaspoons salt.

Knead the dough on low speed.

The dough will be soft and sticky.

Continue kneading until the dough cleans the sides and bottom of the bowl.

If the dough is too wet, add the 2 tablespoons of flour, one at a time, kneading until it reaches the correct consistency. Remember, a wet dough is best.

Knead the dough for 10 minutes with the dough hook.

Oil the bottom and sides of a large bowl.

With wet fingers, drop the dough into the bowl and turn to coat in oil.

Cover with saran wrap and a towel and let rise until 2 1/2 to 3 times its size.

Line a large jelly roll pan with parchment paper and lightly flour.

Place some flour onto a bread board or counter top, and with wet fingertips, gently scrape the dough from the bowl.

Slightly stretch the dough, brushing flour off the bottom.

Shape the stretched loaf onto the floured parchment and lightly flour the top.

Cover with saran wrap and a towel, and let rise for 1 1/2 to 2 hours, until doubled.

The dough has risen enough when gently poked with two fingers and the impression remains.

Preheat oven to 425 degrees.

Bake for 30 minutes, turn upside down and continue baking another 10 minutes, until golden brown and hollow sounding when tapped.

Remove to a wire rack to cool completely.

Let cool completely before cutting and eating.