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Prepare the biga the night before by mixing yeast with water, adding flour, forming a ball, and letting it ferment at room temperature.
The next morning, mix water, biga, yeast, salt, and flour. Gradually add extra water to tighten gluten during a 20-minute mixing process.
Transfer dough to an oiled container, let rest for 30 minutes, perform 4 stretch and folds over 2 hours, then pre-shape and shape the loaves.
Proof the loaves for 30min to 1 hour, perform poke test, preheat oven, then bake at 500F for 10 minutes, and at 475F for 15 more minutes.
Let the bread cool down before serving.