Day one – make the biga. Combine the flour and yeast in a large bowl. Add the water and mix briefly, then knead until a smooth dough forms. Cover and leave at room temperature 12 to 16 hours.

Day two – steep the tea. Pour 8 oz of hot water over the lavender and chamomile and steep 5 minutes. Strain out the flowers and leaves, and let the tea cool to about 80°F. You need 172 g.

Mix the final dough. Combine the strained tea, all of the biga, the almond milk, and the honey. Mix until the biga is broken up.

Add the softened butter, durum flour, salt, and yeast. Stir until the dough forms a shaggy mass. Resist the urge to add more flour. Target dough temperature is 80°F.

Bulk ferment about 90 minutes, folding the dough at 30 and 60 minutes, then leaving it undisturbed.

Divide and preshape. Grease the Pullman pan and lid, including the runners, and grease the small loaf pan. Weigh out 1150 g of dough for the Pullman; the remainder, about 350 g, goes in the small pan. Preshape both as tubes, cover, and rest 15 minutes.

Shape. With the long side facing you, fold the bottom third up to the center and the top third over, like a business letter. Fold in half lengthwise and seal the seam with the heel of your hand. Place seam side down in the pan and press the dough evenly into the corners.

Proof. Slide the lid on, leaving it open about an inch so you can watch the loaf. Let it rise until just below the lip of the pan, 45 to 90 minutes,  depending on your kitchen. Preheat the oven to 425°F toward the end of the rise.

Bake. Close the lid completely and bake 20 minutes. Remove the lid and bake another 5 to 10 minutes, until deep golden brown on all sides. If you’re also baking the small loaf, put it in at the same time and start checking it around 20 minutes. It’s done at an internal temperature of about 190°F.

Let the loaf rest 5 minutes, then turn it out onto a rack to cool completely. Don’t let it cool in the pan or the crust will go soggy.