Biga

1. Mix the biga ingredients in a stand mixer at the lowest speed for one minute or by hand until combined. It will be sticky. Place it into a lightly oiled bowl, cover, and let sit for 10 to 18 hours.
2. Leftover biga can be refrigerated for up to 3 days to make more loaves.

Olive Oil Wreath

1. In the bowl of a stand mixer, add the biga, water, olive oil, and yeast and mix on low with the paddle attachment for about 30 seconds, until the biga is broken up.
2. In a medium bowl, whisk the flour and salt together. Add it to the stand mixer and stir with a spoon or dough whisk to just moisten the flour. Then, mix with the paddle attachment on low for 3 minutes. Switch to the dough hook and mix on low for 5 minutes.
3. Turn the dough out onto a floured work surface and briefly knead by hand. Place it into an oiled bowl our dough rising bucket and cover with oiled plastic wrap. Let rise in a warm spot to proof for 1 to 2 hours until really puffy, more than doubled.
4. Turn the dough back out onto a floured work surface and deflate the dough. Gather up the edges and preshape the dough into a ball. Flip the ball and place it seam side down on the work surface. Push the dough against the work surface in a circular motion to tighten the top. Pull the dough toward you to elongate the dough into an oval and let rest for 10 minutes.
5. Shape the dough into a 1 1/2 inch by 42-inch-long piece. To do this, turn the dough over, seam side up and pull the dough into a rectangle shape. Wrap the longer sides over each other like an envelope. Gently rock the dough with your hands to elongate the dough. Let it rest for about 10 minutes if the dough resists.
6. Prepare a 14-inch cast iron pan, pizza pan, or large cookie sheet with spray oil. You can also use good quality parchment paper and a pizza peel to directly transfer the loaf to the baking stone. Gently place the dough on the pan or parchment and form it into a circle, overlapping the ends. Cover loosely with oiled plastic wrap and set the dough in a warm spot and let rise for 1 to 1 1/2 hours, until it passes the finger dent test.
7. In the meantime, heat your oven, with a rack on the lowest level with a steam pan, and a rack in the middle above the steam pan and fitted with a baking stone if you have one. Heat the oven to 450 degrees F.
8. Using scissors, cut partially through the dough at a 45-degree angle from the top and move the cut dough to one side. Cut almost but not all of the way through. Continue to make more cuts, every 3 inches, and move the cut dough pieces to alternating sides until you go around the wreath. Don’t cut from the sides, cut from the top.
9. I tried kitchen shears first but they didn’t open wide enough, so I actually used sewing shears.
10. Place the pan or parchment (using a peel) with the shaped dough onto the stone and add 1 cup of ice cubes to the steamer pan. Immediately close the oven door and reduce the heat to 400 degrees F.
11. Bake for 30 to 35 minutes, until golden brown.
12. Transfer the loaf to a cooling rack and let cool slightly before serving.