Italian Bread

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2 1/2 cups unbleached bread flour

1/2 teaspoon instant yeast

3/4 cup plus 2 tablespoons to 1 cup water, at room temperature

3 1/2 cups biga

1 2/3 teaspoons salt

1 tablespoon sugar

1 teaspoon instant yeast

1 teaspoon diastatic barley malt powder (optional)

1 tablespoon olive oil, vegetable oil, or shortening

3/4 cup to 3/4 cup plus 2 tablespoons water, lukewarm (90 to 100°F)

Semolina flour or cornmeal for dusting

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