In a large mixing bowl, whisk together the bread flour and yeast. Add the water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let rest at room temperature for 8–24 hours.

Uncover the bowl with the biga. In a separate mixing bowl, whisk together the yeast and warm water. Cover and let sit for 5 to 10 minutes until the yeast has dissolved. Add the biga, flour, and salt. Mix until all flour is moistened and the dough is uniform.

Lightly grease your hands with olive oil and gently knead the ingredients together.

Cover the bowl and let the dough rest for 30 minutes.

Visualize a clock on top of your dough. Lift the dough at 12 o’clock and stretch it toward the 6 o’clock position. Turn the bowl 90 degrees and repeat for a total of 8 folds. Cover and let rest for 30 minutes.

Repeat the stretch-and-fold three more times, resting for 30 minutes each time. After the 4th stretch-and-fold, refrigerate for at least 1 hour up to 24 hours.

Flour your counter or work surface generously. Scrape the dough onto the floured surface and shape into a rectangle.

Cut into 8 pieces for rolls or into 2 pieces for loaves using a floured bench scraper.

Lightly sprinkle flour over the rolls and cover with a towel. Let rest for 1 hour.

Position one oven rack at the bottom and preheat the oven to 450°F (232°C). Scatter ice cubes in a pan.

Bake for 20–25 minutes, until golden brown and hollow sounding.

Remove from the oven and cool for at least 45 minutes before slicing.