Warm ½ cup of water and dissolve sugar along with yeast. Then, in a separate mixing bowl, add 1 cup of flour, pour the dissolved yeast and give it a mix. It will be a thick paste like mixture. Cover and allow it to ferment for at least 6-8 hours. This mixture is called Biga.

Add rest of the flour along with salt in the stand mixer bowl and give it a mix. Pour the biga and give it a mix. Attach the dough hook and run it at a low speed for a couple of minutes and then put it at speed 5 for 15 minutes.

After kneading, pull the dough off the hook. Cover the mixing bowl and allow it to rest. In about 4-5 hours, it should triple in size.

Next, dust some flour on the counter top and very gently drop the dough from the mixing bowl. Line parchment paper on the baking sheet. Divide the dough in two rolls or shape a big loaf. Very gently, form a rough shape and place it on the parchment paper. Allow it to rise once again for about an hour.

Preheat oven to 250C/475F.

Place the baking sheet in hot oven and allow it to bake for about 25-30 minutes or until it’s puffed up and looks golden brown on top.