Italian country bread recipe

Italian country bread recipe from Mary Contini's book. It takes about 6 hours start to finish - although not difficult. Makes 2 loaves.
1 - Make a biga starter - Put 100g strong white bread flour, 100ml warm water & 10g fresh yeast into a large mixing bowl.  Mix together, cover with clingfilm and leave in a warm place for about 3 hours. It will will rise & fall and be all bubbly.
2 - Make the dough - to the biga starter, add - 900g strong white flour, 25g sea salt, 20g fresh yeast, 475ml warm water and 25ml malt syrup.  Knead by hand or with a dough hook on a mixer for about 10 minutes.  Take dough out of the bowl and form into a ball.  Add a little olive oil to the bowl, return the dough and coat it with the olive oil.  Cover bowl with clingfilm and leave in a warm place for about 45 minutes.
3 - Punch down dough to knock out the air, form into a ball, return to bowl and leave to rest another 30 minutes
4 - Take two round plastic colanders, line with teatowels and dust liberally with flour.  Divide the dough, form into two balls and put into the colanders - dough seam side up.  Put each colander into a plastic shopping bag and fold under.  Leave for about 40-60 minutes until dough has risen to top of the colanders.
5 - Carefully tip each dough ball onto a floured baking tray, slash a couple of times with a sharp knife.  They loaves may collapse - don't worry they will rise in the oven. Bake @ 200C for about 30-40 mins, cool (if you want) and enjoy.