BIGA
Steps:
- Stir together the flour and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add 3/4 cup plus 2 tablespoons of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)
- Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77° to 81°F.
- Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
- Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
- Commentary
- Biga will keep in the refrigerator for up to 3 days, or in the freezer for about 3 months. You can use it as soon as it ferments, but just as for poolish and pâte fermentée, I prefer to give it an overnight retarding to bring out more flavor
- In Italy nearly every pre-ferment, including wild yeast or sourdough, is called a biga. So if you are making a recipe from another source that calls for biga, make sure you check to see exactly what kind of biga it requires. In this book, biga refers to the particular ratio of ingredients listed here.
- You can substitute all-purpose flour for the bread flour if you prefer, or blend all-purpose and bread flour as in pâte fermentée.
- BAKER'S PERCENTAGE FORMULA
- Biga %
- Bread flour: 100%
- Instant yeast: .49%
- Water: 66.7%
- Total 167.2%
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Victorian Vasquez
[email protected]I'll definitely be using this biga recipe again.
Nazia Khan
[email protected]This biga recipe is a winner!
Dera Daniel
[email protected]I highly recommend this biga recipe to anyone who wants to make delicious sourdough bread.
qasimali malik
[email protected]This biga recipe is easy to follow and produces great results.
Rouf khan Rouf khan
[email protected]I've tried many biga recipes, but this one is definitely my favorite.
Malik Sibtain
[email protected]This biga recipe is a must-try for anyone who loves sourdough bread.
Michael Kotze
[email protected]I'm so glad I found this biga recipe. It's made my sourdough bread baking so much easier.
CHAND Yaseen
[email protected]This biga recipe is a game-changer. My sourdough bread has never been better.
Nabayunzi Mariam
[email protected]I can't believe how easy it was to make this biga. And the bread turned out so good!
Md Sujin
[email protected]This biga recipe is a keeper. It's going to be my go-to from now on.
Kgatliso Oliphant
[email protected]Love this recipe! The biga is so light and fluffy.
Vivian Rayner
[email protected]This is the best biga recipe I've found. It's easy to make and the results are amazing.
Carlos Mlandeli
[email protected]I've been using this biga recipe for years and it never fails me. The bread always comes out perfect.
Towfiqul Islam
[email protected]This biga recipe is a must-try for any sourdough bread enthusiast. It's simple to make and produces a biga that is full of flavor.
Matovu mourice
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced baker, but it turned out great! The biga was easy to make and the bread was delicious.
mbalienhle melissa Chidakwa
[email protected]I've tried many biga recipes, but this one is by far the best. It's so easy to make and produces a biga that is light and airy.
Preet Sa1n1
[email protected]This biga recipe was a game-changer for my sourdough bread! The flavor and texture were incredible.