In a medium bowl add the water and sprinkle the yeast on top, let sit 5 minutes, stir then add the flour and mix to combine well. Cover with plastic and let sit at room temperature 10-16 hours.
BREAD DOUGH
In the mixing bowl add the water, sprinkle the yeast on top, let sit 5-10 minutes, then stir to combine. Add the flour, salt, sugar and biga. Knead with the dough hook for 8-10 minutes then add half of the shredded cheese, all the parmesan and jalapeno, knead 1 minute to combine.
Form the dough into a dough ball on a lightly floured flat surface, place in a lightly oiled bowl, cover and let rise 1 hour.
Move the dough to a lightly floured flat surface and fold, let rest 5 minutes, then shape into desired form. Place on a parchment paper lined cookie sheet and cover and let rise 45-60 minutes.
Pre-heat oven to 420F (215C).
Dust the dough with rice, all purpose or semolina flour, score and bake 20 minutes, halfway through the baking, top with the shredded cheese and continue to bake. Remove immediately to a wire rack to cool completely before serving. Enjoy.
Notes
If you wish you can add more shredded cheese and chopped jalapeno.Bread is baked when it reaches an internal temperature of 190F.