Bread Started From A Biga Recipes

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BIGA



Biga image

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

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

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.

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"



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...

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.

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.

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An overnight starter (the biga) gives this bread great depth of flavor. The bread is tender and packed with herbs and onion. It makes excellent toasted sandwiches or savory filled panini. Prep. 30 mins. Bake . 35 mins. Total. 11 hrs 35 mins. Yield. 1 loaf. Save Recipe. Print Ingredients. Biga…
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  • 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.)
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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.

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