Biga
All notes relating to or using the Italian “biga” preferment method.
What is it?
From the FWSY book:
The term used in Italian baking for a pre-fermented dough culture. While there is no strict definition, it typically implies a mix of a somewhat stiff dough (60-70% water) made up of just flour, water, and a very small amount of yeast, which is allowed to ferment for 6-12hrs before being added to the final dough mix. The biga builds up a lot of flavor-producing gas (carbon dioxide and alcohol), acids, and bacteria. When it is aded to the final dough mix, the result is bread that captures those flavors in a very good way.
Breakdown
- 60-70% hydration
- Mixed 6-12hrs prior to final mix
- Gives the final dough:
- Earthy, musky flavor profile