Start with preparing the Biga or pre-ferment. Do this the night previous to the day youu2019re planning to bake the Panmarino. Combine the flour, water and yeast in a bowl and mix together with a spoon or fork. You should have a somewhat viscous semi-liquid dough. Scrape down the sides of the bowl, cover with plastic wrap and let it rest overnight, or for about 12 to 16 hours, at room temperature.

Making the Final Dough.Put the bread flour, water, milk, and biga in the processor bowl. Using a machine makes kneading easier but you can do this by hand too. Knead till blended. Then add the salt and the yeast and knead well till smooth. When the gluten is well developed add the olive oil and the rosemary. Knead well until oil is absorbed into the dough. The dough should be smooth, well kneaded and a little loose.

Scrape the dough into a well-oiled bowl and cover loosely. Let it rise till almost double. This should take about 1 hour or so.

Turn the dough out onto a lightly floured work surface and divide it into two equal portions (if making 2 smaller boules). Shape the portions of dough into rounds. Let them rest for about 15 to 20 minutes. If you have couches then use that. Do see the original recipe on how to work with that.

Otherwise, shape each round of dough making sure the that you donu2019t tear the gluten cloak. Place them on a lightly greased or parchment lined baking sheet. Loosely cover them and let them rise for about an hour.

Just before baking, pre-heat your oven to 230C (450F) with a baking stone or an over turned baking sheet on the rack and an empty baking pan under it.

Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife. You can, if you like, sprinkle sea salt into the crevices as the original baker did to make it "sparkle with diamonds."

Carefully place your loaves in the oven. To make the steam (this will give you a good crust), add 1 cup of ice to the empty baking tray under the rack. Bake the loaves for about 35 to 40 minutes or until they are crisp and golden brown on top and the loaves make a hollow sound when tapped on the bottom. Remove the loaves from the oven and transfer to a wire rack to cool.