- 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.
Nutrition Facts : Calories 348 calories, Carbohydrate 69.8 g, Fat 1.6 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 4.7 mg, Sugar 0.3 g
BREAD STARTED FROM A "BIGA"
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...
Provided by Heidi Hoerman
Categories Other Breads
Number Of Ingredients 9
- 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.
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.
Provided by Chef Kate
Categories Yeast Breads
Yield 4 cups
Number Of Ingredients 4
- 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.
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HERB BREAD WITH BIGA | KING ARTHUR BAKING
5/5 (11)Total Time 11 hrs 35 minsServings 1Calories 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.
- 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 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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- Stir the remaining water into the creamy yeast mixture, and then stir in the flour, 1 cup at a time. If mixing by hand, stir with a wooden spoon for 3 to 4 minutes. If mixing with a stand mixer, beat with the paddle at the lowest speed for 2 minutes. If mixing with a food processor, mix just until a sticky dough forms.
- Transfer the biga to a lightly oiled bowl, cover with plastic wrap, and let rise at cool room temperature for 6 to 24 hours, until the starter is triple its original volume but is still wet and sticky. (The bakers I admire most advise 10 to 11 hours for the first rise, but others are very happy with the 24 hours it takes for dough to truly become yesterday’s dough, and if you like sour bread, allow your biga to rest for 24 to 48 hours or even 72 hours.)
- Cover and refrigerate or freeze the biga until ready to use. (If refrigerating the biga, use within 5 days. If freezing the biga, let it rest at room temperature for about 3 hours until it is bubbly and active again.) When needed, scoop out the desired amount of biga for your recipe and proceed. I strongly recommend weighing the biga rather than measuring it by volume since it expands at room temperature. If measuring by volume, measure chilled biga; if measuring by weight, the biga may be chilled or at room temperature.
SOURDOUGH BIGA FOR ITALIAN BREAD RECIPE - FOOD.COM
5/5 (1)Total Time 12 hrs 10 minsCategory Sourdough BreadsCalories 455 per serving
- In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff.
- Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself.
- Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
KAMUT FLOUR BREAD RECIPE WITH BIGA - CHEF BILLY PARISI
Ratings 6Calories 1872 per servingCategory Bread, Side Dish
- 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.
- Add the biga to the mixture and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes. Cover and let rest for 20 minutes.
BAKING WITH BIGA FOR TASTIER BREAD - SOURDOUGH&OLIVES
- 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.
- Heat the remaining water to 86ºF/30ºC. Dissolve the rest of the yeast in the water and add it to the Biga together with the salt and remaining flour. Incorporate the added ingredients to the Biga by pinching and folding the dough, or use any other preferred method.
- Score the loaf and bake it for 45 minutes, or until it has a golden brown color. Take off the lid if after 15 minutes if you are using a Dutch oven or similar. Lower the heat after 20-25 minutes if necessary.
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Top Asked Questions
How to make Biga bread dough?DIRECTIONS 1 In medium bowl pour starter and warm water, mix until smooth. ... 2 Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall ... 3 Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
What is a biga starter?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.
What is a biga in Italian cooking?Italian Biga. The starter, known as biga in Italy, or bighino when in small amounts, not only gives strength to what in Italy are weak flours, it also produces a secondary fermentation from which come the wonderful aroma, natural flavor, and special porosity of the final loaves and wheels of bread.
How do I make a biga?Combine the flour for the biga with the yeasty water, place the dough in the fridge for 10 minutes to cool. Return to the worktop and allow to ferment as above. When ready to start the dough, warm 10 grams of water to 35C (95F), add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough.