The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Real Biga

Abelbreadgallery's picture
Abelbreadgallery

Real Biga

I finally found a video showing Biga as I do, the same way as I learned from maestro Ezio Marinato:

https://www.youtube.com/watch?v=EoNmnGYKMuM&feature=youtu.be&t=179

This video is applied to pizza. He says he uses 10% to 25% aprox in the final dough. For bread I prefer using much more.

Example for 100% Biga Ciabatta (80% hydration):

Biga: 10 grams fresh yeast + 450 ml water + 1 kilo Manitoba strong flour. Dissolve yeast in water, as in the video. Add to flour and mix in slow speed or by hand until you get the consistency and the appearence you see in the video. Let ferment 16-18 hours at 16-18 degrees celsius.

Final dough: all the previous biga + 3 grams fresh yeast + 350 ml water + 20 gr salt + 3 gr malt. Add only small water at the beginning, then once the gluten is made, pour the remaining water. 

Bulk rise would be around 1hour. Think that all the flour has been maturing since the day before. Then divide and bake in 1h15m or 1h30m. Biga is used in order to accelerate the maturation of the dough and deepen its flavor.

Example for 90% Biga Ciabatta (80% hydration)

Biga: 9 grams fresh yeast + 405 ml water + 900 gr Manitoba strong flour. Dissolve yeast in water, as in the video. Add to flour and mix in slow speed or by hand until you get the consistency and the appearence you see in the video. Let ferment 16-18 hours at 16-18 degrees celsius.

Final dough: all the previous biga + 4 grams fresh yeast + 395 ml water + 100 gr any flour + 20 gr salt + 3 gr malt. Add only small water at the beginning, then once the gluten is made, pour the remaining water. 

Bulk rise would be around 1hour. Think that all the flour has been maturing since the day before. Then divide and bake in 1h15m or 1h30m. Biga is used in order to accelerate the maturation of the dough and deepen its flavor.