Dissolve the yeast in the water and mix with flour until everything comes together. Let the Biga ferment for 10-12 hours at room temperature, 70ºF/21ºC, or until it has tripled in size.

Heat the remaining water to 86ºF/30ºC. Dissolve the rest of the yeast in the water and add it to the Biga together with the salt and remaining flour. Incorporate the added ingredients to the Biga by pinching and folding the dough, or use any other preferred method.

Let the dough ferment 2-3 hours depending on the ambient temperature, or until it has tripled in size. Perform one or two sets of stretch and fold during the first hour.

Preheat the oven to 480ºF/250ºC.

Dump out the dough carefully on a lightly floured working surface. Shape it into a boule or any other preferred shape, and place it in a lightly floured and lined banneton.

Let the dough proof for 30-60 minutes, or until it passes the poke test.

Score the loaf and bake it for 45 minutes, or until it has a golden brown color. Take off the lid if after 15 minutes if you are using a Dutch oven or similar. Lower the heat after 20-25 minutes if necessary.