Italian bread sponge question
I have this Italian bread recipe it calls for a sponge or Biga which calls for 2 tsp yeast, 2 cups warm water & 3 cups bread flour the remaining recipe calls for3 tbl sugar, 3 tbl olive oil, 3 cups flour & 1 tbl salt
the recipe says to let the sponge rest for 1 hr then add the rest of the ingredients and knead for 10 min let raise 1 hr punch down and form into loaves let raise for 30 min and bake, the main question I have is I would like to make the sponge before I go to bed and continue in the morning with the rest of the recipe, so would there be any difference if I add the yeast to the sponge because it is resting 7hrs vs 1 as the recipe calls for. or add the yeast in the morning, any advantage of letting the sponge set for the 7hrs with or without the yeast. any effect either way on oven spring.