Sunday, May 23, 2010

The BIGA recipe

A biga is a piece of dough that has been allowed to ferment slightly, that is then added to a bread recipe to improve the flavor and texture.

To make a biga

Stir together:
2 1/2cups (11.25 oz) unbleached bread flour
1/2 t (.055 oz) instant yeast

3/4-1 cup (7 or 8 oz) water

Make sure your dough is tacky, not sticky. Knead for 4-6 minutes (or use a dough hook on medium for 4 minutes), until the dough is soft and pliable.

Coat a bowl with oil, dump in the dough, cover with plastic wrap, and allow to ferment at room temperature for 2-4 hours. Allow it to nearly double in size.

Remove from the bowl and knead lightly to degas. At this point, you can either use the biga in a recipe, or cover again and leave in the fridge overnight, which further develops the flavor. (Overnight is recommended.)

No comments:

Post a Comment