Italian Bread from The Bread Baker's Apprentice
Last night I baked this bread for the first time. I started the biga on Thursday after dinner and made the final dough Friday around 5 p.m., finishing the bake around 9:15. The biga spent the night in the fridge (in a bowl covered with plastic wrap), and developed a skin. The skin seemed to get incorporated into the final dough alright, but next time, I'll wrap the biga in oiled plastic and zip it into a bag as well before refrigerating.
It's a soft bread with tight crumb. Since I've never made it before, I don't know if that's what Italian bread is supposed to be or not. Tastes pretty good though. I think it would be a good bread to make into individual sandwich-sized rolls.
I'm not yet able to post a photo here, so I'll include a link to my Webshots album: