Instructions

• Day 1: Make the biga/preferment: 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.
• Day 2: Make the dough: Uncover the bowl with the biga. In a separate large 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. Gently mix until uniform.
• Cover the bowl and let the dough rest for 30 minutes at room temperature.
• Visualize a clock on top of your dough. Fold the dough at the 12 o’clock mark, then turn the bowl 90 degrees and repeat for a total of 8 folds. Cover and let rest for 30 minutes.
• Repeat the last step three more times, allowing for 30-minute rests in between. After the 4th stretch-and-fold, refrigerate the dough for at least 1 hour.
• Gently scrape the dough onto a floured work surface. Shape the dough into a rectangle (about 10 x 7 inches). Cut into 8 pieces for rolls or 2 pieces for loaves.
• Transfer the dough pieces to floured parchment, arranging them 2 inches apart.
• Cover the rolls with a clean towel and let rest for 1 hour.
• Preheat the oven to 450°F (232°C) with a baking sheet inside.
• Before baking, uncover the rolls and optionally spray with water. Slide the parchment with dough onto the preheated baking sheet and add ice cubes to a pan in the oven for steam.
• Bake for 20–25 minutes, until golden brown and hollow-sounding when tapped. Allow to cool for 45 minutes before slicing.
• Store leftovers loosely covered at room temperature for up to 5 days or refrigerate for 1 week.