Mix together the biga ingredients thoroughly and leave covered for 12 hours

Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well

Continue mixing until a wet dough is formed.

Stretch and fold the dough with oiled hands for 5-10 minutes

Leave to autolyse for 30 mins

Stretch and fold again for another 5 minutes.

Leave to prove for another hour. You can repeat the stretching and leaving process several times if needed to get workable dough.

When dough is very soft and has increased substantially in volume (and feels light and airy) - divide into two pieces

Stretch into rectangles approx 1 inch thick and place on oiled baking trays (or one big tray).

Sprinkle dough generously with flour

Cover and leave to prove for another hour

Bake at 200°C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped.

Allow to cool for at least 15 mins before cutting.