Basic White Bread (or Rolls) with Biga

Submitted by subfuscpersona on April 23, 2007 - 7:46am

Basic White Bread (or Rolls) with Biga

A recipe for white loaf bread (or rolls) that uses a biga preferment.

If anyone wants the recipe and instructions you get it at http://home.earthlink.net/~myjunketc/bigaWhiteLoafBread.pdf

The file is in Adobe Reader format and you're welcome to view, print and/or download it. Instructions are given for the preferment and the final bread. Ingredients are given by weight (ounces and grams) and by volume and the bakers percentage is also given.

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Submitted by wildeny on April 23, 2007 - 8:35pm.

Good instruction

That can be very helpful for people who don't know about biga. I also used biga often since it's easier to handle. I usually use 50% in hydration for the biga because the calculation would be simpler.

Anyway, nice bread!

Submitted by subfuscpersona on April 24, 2007 - 5:50am.

re Biga

hi wildeny,

Thanks so much for your comment.

The recipe calls for 12 oz biga. I had to calculate the quantities for 12 oz of biga given the Bakers Percentage. (My biga recipe is identical to Reinhart's in BBA, except I use less yeast than he calls for)

I normally make a 3-pound batch of biga and freeze it in 8 oz packets. If you have frozen biga on hand, it makes it much simpler to make this bread.

for about 3 pounds Biga

bread flour: 30.0 oz / 848.0 gm / ~ 6 cups + 4 tsp
water: 20.0 oz / 566 gm / ~ 2-1/2 cups
yeast : .1 oz / 3 gm / ~ 1 tsp Instant or ~ 1-1/4 tsp AD

Baker's Percentage Formula
bread flour 100.00%
water 66.70%
yeast [AD or Instant] .34%

Submitted by jackbest on October 28, 2009 - 1:01pm.