Biga For Bread

BIGA



Biga image

A biga, or 'starter', adds flavor and extra leavening power to bread dough.

Recipe From allrecipes.com

Provided by THYCOOK

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P1DT20m

Yield 5

Number Of Ingredients 4

¾ teaspoon active dry yeast
½ cup warm water
3 ½ cups unbleached bread flour
1 ¼ cups cold water
Calories348 calories
Carbohydrate69.8 g
Fat1.6 g
Fiber2.4 g
Protein11.7 g
SaturatedFat0.2 g
Sodium4.7 mg
Sugar0.3 g

Steps:

  • Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
  • Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
  • Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

BREAD STARTED FROM A "BIGA"



Bread started from a

Unlike a sourdough starter, a biga is a fresh starter made the night before you intend to make bread. Biga is Italian; the French equivalent is poolish. As with anything bread, there are literally hundreds of recipes and learned discussions of these fresh bread starters on the web. This is my simple experiment that...

Recipe From justapinch.com

Provided by Heidi Hoerman

Categories     Other Breads

Time 16h

Number Of Ingredients 9

--for the biga--
1 c bread flour
1 Tbsp course salt or 2 teaspoons table salt
1 pkg fast rising yeast
1 c water
--to complete the bread--
3 to 4 c bread flour (increase or decrease as needed)
1 c water
2 Tbsp olive oil

Steps:

  • 1. 10-12 hours before you intend to make the bread (longer if the room is cold), start the biga by stirring together the first four ingredients in a large bread bowl.
  • 2. Cover with plastic wrap and allow the biga to sit at room temperature for 10-12 hours. It will double in size and be full of holes, looking similar to the raw side of a pancake ready to be flipped.
  • 3. Stir 3 cups of flour and the second cup of water into the biga until a raggy mass develops. Flop this onto a well floured counter and knead (push and fold) about 100 strokes, add flour as needed to keep it from sticking to your hands and the counter. Try to add as little flour as possible. Too dry a dough results in heavy bread.
  • 4. Form the dough into a ball. Put 1 tablespoon of oil into the bread bowl and roll the ball of dough in it to coat. Cover with plastic wrap and put someplace warm and still to rise. An oven with the light on is a good rising environment. Allow to rise about 2 hours until doubled in size.
  • 5. Punch the dough down, knead briefly and form into one large loaf, two small loafs, or rolls. The pictured loaves were made in a French bread pan lined with parchment paper.
  • 6. Allow the formed loaves to rise another hour or until doubled in size.
  • 7. Preheat the oven to 350F. Brush the risen loaves with the other tablespoon of olive oil. Bake about one hour. Longer for a large load, less time for rolls. As ovens differ, you will want to check the bread for doneness by rapping it on the bottom with your knuckle. It should sound hollow. If it thuds, cook ten more minutes and check again.

BIGA



Biga image

In traditional bread bakeries in rural Italy, bread for a new day is started with a bit of unsalted starter taken from yesterday's bread making. The starter is known as "biga", pronounced bee-ga. No new dry, cake or wild yeast is added, just a cup or so of yesterday's biga. Of course, since the concentration of yeast cells is lower than in a packet or more of purchased yeast, the bread takes longer to rise. It simply takes longer for the yeast cells to multiply to the point that enough CO2 is released to raise the bread. But the slow rise contributes to the very well developed, distinctive flavor of these country loaves. Plus you can go away to work or whatever for the day and come back to bake it later on. You can cut the recipe in half easily. Recipe by Geri Guidetti of the Ark Institute.

Recipe From food.com

Provided by Chef Kate

Categories     Yeast Breads

Time 15m

Yield 4 cups

Number Of Ingredients 4

1/2 teaspoon active dry yeast
1/4 cup warm water
1 1/2 cups water, at room temperature
3 3/4 cups unbleached flour

Steps:

  • Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy.
  • Add rest of water, stir.
  • Add flour, one cup at a time and stir.
  • Mix with wooden spoon for approximately.
  • 4 minutes.
  • Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl.
  • Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume.
  • The longer it sits, the more character it develops.
  • If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism.
  • If the room is cool enough--60-65 deg.
  • F, 24 hours will yield a nice, mellow-flavored biga.
  • You only need your first biga to get started.
  • Then it is simply a matter of making bread at least once a week or so if you have refrigeration to keep the biga alive.
  • If you don't have refrigeration, you would want to make bread every day and save a portion of the new dough you make each day as a starter for tomorrow's bread.
  • Just take that portion BEFORE you add salt to the new bread dough.
  • In this case, you would keep tomorrow's starter at room temperature.
  • Use as you would a sourdough starter.
  • For a rough guide, use approximately one cup of biga for a bread recipe calling for 7-8 cups of flour.

BIGA



Biga image

Recipe From epicurious.com

Categories     Bread     Side

Yield makes about 18 ounces (enough for Ciabatta, Biga Version, page 140; or Italian Bread, page 172)

Number Of Ingredients 3

2 1/2 cups (11.25 ounces) unbleached bread flour
1/2 teaspoon (.055 ounce) instant yeast
3/4 cup plus 2 tablespoons to 1 cup (7 to 8 ounces) water, at room temperature

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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2019-06-07  · Elevate your bread making skills by making this Kamut flour bread recipe that uses an age-old Italian biga to make the lightest most delicious bread ever. In a large container mix together 550 grams of bread …

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  • In a large container mix together 550 grams of bread flour with 396 grams of water at 80° to 82° and .5 grams of yeast until combined. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
  • In a separate large container mix together the remaining 150 grams of bread flour, Kamut, ivory wheat flour, salt, remaining 4 grams of yeast and remaining 484 grams of water at 100 to 102° until combined.
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2018-10-23  · Ciabatta Bread Recipe Overview. Skill Level: Advanced ; Techniques Used: Pre-Ferment (Biga) & Stretch & Fold Method for Bread Making; Ciabatta is a classic Italian style of bread …

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  • MAKE THE BIGA: At least 12 and up to 24 hours before making your ciabatta, make the biga. In a large mixing bowl, combine the ingredients for the biga and stir together. Cover the bowl with plastic wrap and let it stand at room temperature for 12-24 hours.
  • COMBINE THE DOUGH: Add the rest of the ingredients for the ciabatta dough into the bowl with the biga. Stir until well combined. It will appear as if there is not enough liquid at first, but as you work it together it will become a very wet and sticky dough. You may need to use your hands to knead it slightly to hydrate all the flour. As soon as all of the flour is hydrated with no dry spots, cover the bowl with a piece of plastic wrap and let it set at room temperature for 45 minutes.
  • STRETCH AND FOLD: After the dough has rested for 45 minutes, you will do a series of three stretch and folds with the dough. With the dough still in the bowl, lightly dampen your hand (this will prevent the dough from sticking) and pull on one side of the dough and stretch it up and then fold it down over the top of the dough. Rotate the bowl 90 degrees and do the same with the next side. Do this again until you have stretched all four sides of the dough up and over on itself. Cover the bowl and let it rest for 45 more minutes. Stretch and fold the dough for the second round. Cover and let rest for 45 more minutes. Stretch and fold for the third round. Cover the dough and let it rest for 45 more minutes. This is a three hour process from when the dough is mixed to when it is ready to be shaped. Four 45 minute resting periods with three stretch and folds in between.
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For the dough: In a large mixing bowl, combine the biga with the remaining dough ingredients except for the onion. Mix until the dough comes together, then knead for 6 to 8 minutes, until the dough smooths out and becomes elastic. Knead in the onions. If using a bread machine, remove the dough …

5/5 (11)
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Servings 1
Calories 89 per serving

  • For the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • In a small bowl, combine all of the ingredients, cover, and let sit on the counter for 8 to 12 hours., For the dough: In a large mixing bowl, combine the biga with the remaining dough ingredients except for the onion.
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  • Knead in the onions. If using a bread machine, remove the dough at the end of the kneading cycle., Place the dough in a greased bowl, cover, and let rise for 45 minutes.
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2020-03-04  · Dissolve the yeast in the water and mix with flour until everything comes together. Let the Biga ferment for 10-12 hours at room temperature, 70ºF/21ºC, or …

  • Dissolve the yeast in the water and mix with flour until everything comes together. Let the Biga ferment for 10-12 hours at room temperature, 70ºF/21ºC, or until it has tripled in size.
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  • Add 1/2 cup of warm water and the yeast into a large bowl and let stand until creamy, about 10 minutes.
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