Biga

What is Biga?

Biga is a pre-ferment used in bread baking to improve the flavor, texture, and rise of bread. It is a type of sourdough starter, made by combining flour, water, and a small amount of yeast, and allowing it to ferment for several hours or overnight.

The main difference between biga and other types of pre-ferments like Poolish is the amount of water used. Biga is a drier and stiffer dough than poolish, with a lower hydration level of around 50-60%. This gives bread made with biga a slightly denser texture and a more pronounced flavor, as the longer fermentation time allows the natural yeast and bacteria in the dough to develop complex flavors.

Biga is commonly used in traditional Italian bread baking, particularly for rustic breads like ciabatta and focaccia. It can also be used in other bread recipes that call for a pre-ferment, such as baguettes, sourdough bread, and pizza dough

Basic Biga Recipe:

Ingredients:

• 120 grams bread flour

• 120 grams room temperature water

• 1/4 tsp instant yeast

Instructions:

1. In a large mixing bowl, combine the flour, water, and yeast. Stir until the ingredients are well combined and a sticky dough forms.

2. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until it becomes smooth and elastic.

3. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in the refrigerator for at least 8 hours or up to 24 hours. The longer the biga ferments, the more flavor it will develop.

4. After the biga has fermented, it should be bubbly and have a slightly sour aroma.

5. Use the biga as a starter for your bread recipe. Simply mix it with the other ingredients in your bread dough recipe, adjusting the amount of water and flour as needed.

Note: Biga is a type of pre-ferment similar to Poolish or Sourdough starter, but it is stiffer and has a lower hydration level. This gives bread made with biga a slightly denser texture and a more pronounced flavor.