In a medium bowl, mix in ¾ cups of bread flour, ⅕ cup water and yeast until well combined. Cover it with a cling wrap and refrigerate it overnight.

Next day, in a mixing bowl with the hook dough attachment, add in the biga, remaining flour, water and salt. Knead the dough until it doesn’t stick to the sides of the bowl. Be reminded that the dough will be very wet.

Grease a pyrex bowl with some olive oil and place the dough into the bowl. Cover it with cling wrap and let it rise for about 45 mins.

Wet your hands slightly and stretch and fold the dough to help build the gluten. Cover it with cling wrap and let it rise again for about 45 mins. Repeat this step another time until the dough has doubled in size.

Flour your work table generously and slowly remove the dough from the bowl. Flour your hand and bench scraper and divide the dough into 8 squarish rolls. Place the rolls on parchment paper. Cover and let them rest for about 20 mins.

Place a large inverted baking pan into the oven and preheat the oven to 450F.

Gradually slide the parchment paper with the dough onto the inverted baking pan. Spray some water on the dough and bake for 20 mins. At the 3rd minute of baking, spray some water again on the dough to create steam in the oven.

When it’s done, the rolls should have a nice golden colored crust. Transfer the rolls to a cooling rack to cool completely before serving.