Directions

In a small bowl sprinkle yeast over warm water and let stand until dissolved, about 5 minutes. 

In the bowl of an electric mixer add flour, and regular salt. Mix for just a few seconds. Add biga, milk, rosemary, yeast mixture and cool water. 

Beat with dough hook for 10 minutes or knead by hand for 10 – 20 minutes

Place dough in an oiled bowl, turn over to oil top, and cover with plastic wrap. Let rise until doubled, 45 minutes to 1 1/2 hours. (optionally refrigerate dough for the next day, then continue) Punch down and knead briefly on a lightly floured board to expel air. Repeat rising in oiled bowl until doubled again, 1 to 1 1/4 hours. Punch down dough and knead briefly.

On a floured board, shape dough into a smooth football shape. Or shape into 10 rolls. Place on a baker’s peel with a good dusting of cornmeal on it. You can use the back of a baking sheet as an alternative. Cover lightly with a towel and let rise until dough is puffy and holds a faint impression when lightly pressed, about 25 minutes. At least 30 minutes before baking, place a baking stone in the oven and heat to 425°F. If you don’t have a stone, go get one. If you insist on not getting one, place an empty baking sheet in the oven during this pre-heat and when the time comes, slide the dough onto this hot one. 

With a razor blade, slash an line about 1/4 inch deep down the top of dough. Sprinkle the slash with coarse salt.

Using a spray bottle, mist oven heavily. Wait 5 minutes. Slide bread onto stone, re-mist oven. Wait 5 minutes and re-mist oven. Then bake until bread is deep golden, about 35 to 45 minutes for the loaf; 15 to 25 minutes for the rolls.. The bread should have a hollow sound when tapped on the bottom.