Stir together the biga/poolish ingredients in a large bread bowl. Cover with plastic wrap and let sit overnight (8-10 hours) until bubbly.
To the risen biga/poolish, add the remainder of the envelope of yeast, salt, 3 1/2 cups flour, salt, olive oil and water. Stir well to combine. This will form a very sticky, ragged dough. Cover the bread bowl again and allow to rise 1 1/2 to 2 hours.
Knead the risen dough, first on a counter greased with olive oil, then on a counter dusted with as little additional flour as possible.
Form the dough into a ball and throw it onto the counter two or three times. The impact relaxes the dough, enhancing the rise.
Place back in the bowl, cover, and allow to rise for an additional hour.
Remove the dough from the bowl and slap it several times onto a lightly floured counter to relax it. Shape it into a rectangle, roll it into a loaf and place on a baking sheet lined with parchment paper. Cut slits across the top at about 1 inch intervals to release the tension on top of the loaf.
Allow to rise for another 45 minutes to 1 hour.
Preheat oven to 500F. Bake for 10 minutes then reduce to 400F. Bake for 35 minutes.