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.
Share
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!
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 Bigabread 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%