Before going to bed last night I mixed up a Biga.
This morning it had more than doubled and was
added to more flour and water to equal a 1000g batch of dough.
Usually I refrigerate the dough for a long cold fermentation.
Often for two to four days.
But I decided I would do a same day bake.
The two smaller baguettes were baked in the
Cuisinart Steam Oven.