This bread uses a soaker and a biga, I chose to add the optional roasted garlic, which I love. The process went smoothly from the soaker and making the biga through kneading and proofing and shaping. I used 2 wicker baskets lined with muslin to let them rise in. they then baked on a stone with a steam pan, 20 minutes, rotated and another 25 minutes they were done.
I liked the flavor and the tender crumb of this bread, definitely will make again.