Biga:
5 oz of flour
3/4 cup room temperature water
1/8 tsp yeast

Dough:
3/4 Cup room temperature water
1/4 cup room temperature milk
3/4 tsp yeast
10 oz flour
1 1/2 tsp salt (after initial rest)

Mix biga together with spoon until smooth. Let stand covered at room temperature for 24 hours.

Mix biga and remaining ingredients in stand mixer with paddle leaving out the salt. Mix on medium for 2 minutes or until it starts to pull away from the sides. Let rest for 20 minutes.

Add the salt and put the dough hook into the mixer. Knead in mixer for 10 minutes on medium. The dough should be shiny. Remove from mixer and raise in a light oiled glass or plastic bowl in a cool spot for about 1 to 1 1/2 hours or until doubled.

Remove from bowl and form into two small loafs and let proof for 30 minutes.

Bake loaves in 450 degree oven for about 20-24 minutes or until the internal temperature of the dough is at 210 degrees. Let cool on a rack for 30 minutes.