Trying some new bread recipes

This is our first biga. My sister got The Bread Baker's Apprentice by Peter Reinhardt for Mr. PB&C for Christmas this year. I was in the breadmaking mood today so I flipped through the book and picked something. I'd say 80% of the bread formulas need more than a day to make with all the preferments and slow rising in the fridge. Need to go look up the difference between a preferment and a sponge but the process is almost the same. You start a little dough fermenting the day before and then let it cold rise overnight. We'll add more ingredients to the biga tomorrow, then mix, knead and rise again before baking our ciabatta. We're going to make some more sourdough loaves tomorrow as well since our starter needs to be used again. Check back for our results.