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 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 together. Knead if necessary.

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

Perform the first stretch-and-fold.

Repeat stretching and folding, allowing the dough to rest for 30 minutes each time for 4 times total.

After the fourth stretch-and-fold, cover the bowl and place it in the refrigerator for 1 hour to 24 hours.

Flour your work surface. Gently scrape the dough out onto the floured surface and shape it into a rectangle.

For 8 rolls, cut the dough into 8 pieces. For 2 loaves, cut in half.

Arrange the dough on floured parchment, covering lightly with a towel. Let rest for 1 hour.

Preheat oven to 450°F (232°C).

When ready, transfer the dough to the baking sheet and bake for 20–25 minutes until golden brown.

Cool for at least 45 minutes before slicing.