I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut the time from "mix and leave as a ragged mess" to "form the loaf" down from 4 hours to 3 hours, that is I formed the loaf straight after the last "stretch and fold".
Then I cut the final proof time to 3 hours. Bingo, good oven rise and very nice holes.
This also means I can make a loaf "from getting the bits out of the cupboard" to "taking it out of the oven" in under 7 hours.
This refers to your original recipe using the biga. I found with the biga that if you extend its ferment time to about 18 hours (instead of 12 hours overnight) you get a stronger sour taste. The actual hydration of that starter is 63.64% so it should be good for even longer than 18 hours, and still be active enough to use.