About Biga Breads
Biga is a type of pre-fermentation used in Italian baking. Many
popular Italian breads, including ciabatta, are made using a Biga.
Using Biga adds complexity to the bread's flavor and is often used
in breads which need a light, open texture with holes. Apart from
adding to flavor and texture, Biga also helps to preserve bread by
making it less perishable.
Biga techniques were developed after the advent of baker's yeast as bakers in Italy moved away from the use of sourdough and need- ed to recover some of the flavor which was given up in this move.
Biga is usually made fresh every day, using a small amount of bakers yeast in a thick dough, which varies from 45 to 60% water or other liquid as a bakers percentage (i.e., approximately equal weights of flour and water), and is allowed to ferment from 12 to 16 hours to develop its full flavor.
The process consist of a light mixture of bakers yeast, flour, and
40-60% water that is refrigerated for fermentation 12 to 16 hours.
After fermenting overnight, biga is then added to the bread dough
in place of, or in addition to, regular baker's yeast, depending on
the recipe, and the bread dough is mixed, kneaded, raised, shaped,
proofed, and baked like any other yeast dough.
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