Rustic Crusty Italian Bread. Easy No Knead Recipe

Total ingredients needed:
3g or 3/4 tsp dry active yeast
5g or 1 tsp sugar
425g or 3.5cups bread flour
75g or 1/2cup wheat flour
360 mL 1 3/4 cup (minus 3 Tbs) of water
14g 2tsp + 1/4tsp (even, not heaping) kosher salt. Do not use table salt
Biga: Add 3g (3/4tsp) of yeast and 2.5g (1/2 tsp) of sugar to 100mL (1/2 cup) of warm water (microwave about 15 seconds). Let yeast bloom. Once yeast is ready pour into 100g (3/4 cup)bread flour, mix until well combined, cover and proof in a cold oven with the light on until doubled. (About an hour).
While you’re waiting for the Biga to rise, put together dry ingredients.
325g or 2 3/4 cups bread flour
75g or 1/2 cup wheat flour
2.5g 1/2 tsp sugar
14g or 2tsp + 1/4tsp kosher salt
Once biga has doubled and is ready, add to dry ingredients along with 260mL or 1 1/4cup warm (30sec microwave) water.
Mix well to combine, cover and Autolyse (meaning of autolyse: let dough sit to allow flour and water to fully combine) for 30 min.
After 30 minutes perform first stretch and fold. Do this every 30 minutes until four stretching folds are completed.
Transfer dough to an oiled container to bulk ferment about 50 to 75%.
preform dough and rest 20 minutes.
Final form dough and place in brotform.
Refrigerate while preheating oven.
Preheat oven to 450° Fahrenheit.
Score dough and bake for 40 minutes covered. After 40 minutes remove cover lower heat to 435° and continue baking for another 10-20 minutes. At this point you’re baking for color. At 10 minute mark keep your eye on the bread and remove when it’s dark enough for you.