Combine flour, salt and yeast in a large bowl. Set aside.
Melt the butter and set aside to cool.
In another bowl, beat the eggs, egg yolk, sugar, vanilla, orange, and almond extracts, Marsala and orange zest until well combined.
Add cooled butter to egg mixture and whisk together.
Combine the egg mixture and the Biga with the flour mixture to form a shaggy dough. The best way to do this is to get your hands in the bowl! It will take some time to come together. Dump the dough onto a lightly floured surface and knead until dough is very smooth and elastic, about 8 minutes.
Place in a lightly oiled bowl, cover with plastic wrap and place in a warm spot in your kitchen to raise for 2-3 hours until doubled in size. This usually takes the full 3 hours.
Grease a 9” springform or other round cake pan or a 10x5x3” loaf pan. Line bottom with parchment paper.
When dough has doubled, dump onto a lightly floured surface and deflate by folding over itself several times. Shape dough to fit the pan of your choice. Cover and let rise for another 2 hours. Dough should double.