Tuscan Bread

Make the Biga (Starter):
In a large bowl, whisk together yeast and water. Cover and set aside to bloom for 5 minutes.

Add 1½ cups flour and stir with a wooden spoon until evenly combined. Cover and set aside in a warm place to rise, at least 8 hours or overnight.

Next Day:
Transfer the fermented biga to the bowl of a stand mixer fitted with a hook attachment.

Add 3 cups of flour and knead until a smooth, soft dough forms, about 5 minutes.

With the motor running on medium, stream in the olive oil. Knead until fully incorporated and the dough is shiny, 8–10 minutes.

With the motor running, add the remaining flour a little at a time, until it’s fully incorporated.

Transfer the dough to an oil-coated mixing bowl and cover with plastic wrap or a kitchen towel. Set aside in a warm place until doubled in size, about 2 hours.

Dust a rimmed baking sheet with cornmeal.

Punch down the proofed dough. Shape the dough into a round loaf, pulling sides and tucking underneath as needed.

Set dough on the prepared baking sheet, sprinkle lightly with flour, and cover with a kitchen towel.

Set aside in a warm place until doubled in size, about 1½ hours.

Preheat the oven to 425 degrees Fahrenheit with racks in the middle and bottom positions. Place an ovenproof baking dish on the bottom rack. (If you want to use a baking stone, preheat it on the middle rack and transfer the bread in the next step).

Place the baking sheet with bread on the middle oven rack and immediately add 2 cups of water to the preheated baking dish.

Bake bread until golden, crispy, and hollow sounding, about 40 minutes.

Transfer bread to a wire rack to cool before serving.