Italian Bread

The biga mixture during fermentation...placed in the fridge until the next morning...
Biga taken from the fridge one hour before & cut into pieces to take off chill...
Biga mixed with the dry ingredients...
One big sticky mess...
A nice smooth transformation that took about 10 minutes...

Two hour ferment...
More than doubled in size...
Divided into two rectangular shapes of equal weight - about 18 ounces...
Formed into batards - using care not to degas the dough...Five minute rest & then stretched into 12 inch lengths...
Placed into Italian Bread Pan... - 1 hour room temp proof...
Scored the breads with two parallel & diagonal slashes...
Side view of rise at proofs end...
1 & 1/2 times their original size at proofs end...
500' oven - steam pan & side oven wall sprayed with water 2 times...then oven temp lowered to 450' - 20 minutes baking time...
Beautiful, crusty, crisp & chewy!
Crumb view...
Made into perfect portabella mushroom burgers...
& a light lunch of seasoned orange & yellow peppers with spinach & garlic spread.

A very nice bread...I would try to lower the temp to 400' next time during & use a longer baking time to gain a more chewy crust....