Mix flour and yeast, add water, and stir. Let rest for 8–24 hours.

Combine yeast, warm water, and biga. Mix with flour and salt until uniform.

Cover the dough and let it rest for 30 minutes.

Lift dough at 12 o'clock and fold toward 6 o'clock. Repeat around the bowl, then rest.

Repeat folding three more times, resting 30 minutes between each. Refrigerate dough for 1–24 hours.

Flour work surface, scrape dough onto it, and shape into a rough rectangle. Cut into 8 pieces (for rolls) or 2 loaves.

Let the dough rest on parchment for 1 hour.

Preheat oven to 450°F (232°C) with a baking sheet on the center rack. Place ice cubes in a pan for steam.

Bake rolls for 20–25 minutes until golden brown and hollow-sounding. Check with a thermometer (205°F–210°F or 96°C–99°C).

Allow bread to cool for at least 45 minutes before slicing.