Knead the biga (about 4 minutes at first speed) and let it ferment in the cell for 21 hours at 18°.
For the biga, use Audace flour type 0.
Knead the biga with the rest of the ingredients and finish the dough with a temperature of 27°.
Let it rise in a leavening box until doubled in size.
Cut the dough into portions, lay them gently on a grid and bake directly.
Bake at 240° with steam, after 20 minutes reduce to 220° and finish baking with open valve.