Preparation

• Day 1: Make the biga/preferment by whisking together the bread flour and yeast, then adding water and mixing until combined. Cover and let rest at room temperature for 8–24 hours.
• Day 2: Make the dough by mixing yeast and warm water, then add biga, flour, and salt. Mix until combined and the dough is uniform.
• Rest the dough for 30 minutes at room temperature.
• Perform the first stretch-and-fold, lifting and folding the dough for a total of 8 folds over the bowl. Rest again for 30 minutes.
• Repeat the stretch-and-fold process three more times, letting it rest for 30 minutes between each.
• Shape the rolls or bread by transferring it to a floured surface and cutting it into pieces or loaves.
• Proof before baking by covering the shaped dough with a towel and letting it rest for 1 hour.
• Preheat the oven to 450°F (232°C) and prepare to bake the bread on a preheated baking sheet with ice cubes underneath to create steam.
• Bake for 20–25 minutes until golden brown. Check for doneness by tapping on the bread and looking for a hollow sound.
• Let the rolls cool for at least 45 minutes before slicing and serving.
• Store leftover bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.