For best results, use high-quality unbleached bread flour with a protein content of 12-14%. The cold water helps to control the temperature of the dough during mixing and fermentation, preventing the yeast from becoming too active too quickly. If you don't have a refrigerator, you can ferment the biga at room temperature (around 70°F) for 12-16 hours, but be sure to monitor it closely to prevent over-fermentation. The biga should have a slightly tangy, yeasty aroma when it's ready to use. If it smells overly sour or alcoholic, it may be over-fermented. Adjust the amount of biga used in your bread recipe according to your personal preference and the desired flavor profile.
Biga
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME24 hrs 20 mins
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SERVING5 People
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VIEWS27
Unlock the secret to artisanal bread with this simple yet transformative biga recipe. This 'starter' adds unparalleled depth of flavor and impressive leavening power to your homemade loaves, elevating your baking to new heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Fiber2 g
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Protein12 g
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Saturated Fat0 g
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Sodium5 mg
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Sugar0 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBloom the Yeast: In a small bowl, combine the warm water and active dry yeast. Let stand until the yeast is dissolved and a frothy layer forms on top, approximately 10-15 minutes.
02
StepCombine Ingredients: In a large mixing bowl, measure and add the unbleached bread flour. Create a well in the center of the flour, then pour in the bloomed yeast mixture and the cold water. Using a sturdy spoon or your hands, mix the ingredients until a sticky, shaggy dough forms. Ensure all the flour is incorporated, but avoid over-mixing. (5-7 minutes)
03
StepFirst Fermentation (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in the refrigerator and allow the biga to ferment for 24 hours. This long, cold fermentation develops complex flavors and strengthens the gluten structure.
04
StepStorage: After the initial fermentation, the biga can be stored in the refrigerator for up to 2 weeks. Ensure it's tightly covered to prevent drying out.
05
StepUsage: When ready to use, rinse a measuring cup with cool water to prevent sticking. Scoop out the required amount of biga for your bread recipe. Allow the biga to come to room temperature for about 30-60 minutes before incorporating it into your final dough. This will activate the yeast and ensure proper leavening.
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Elenora Murray
Apr 23, 2025I've been using this biga recipe for years, and it always delivers amazing results. My bread has never tasted so good!
Aurore Wolff
Mar 19, 2025This recipe is so easy to follow, even for a beginner like me. The instructions are clear and concise, and the tips are really helpful.
Demond Cartwright
Feb 25, 2025The long fermentation time is definitely worth it. The flavor of the biga is incredible, and it really adds a depth of complexity to my bread.
Izaiah Walter
Feb 12, 2025I love that this recipe can be stored in the refrigerator for up to 2 weeks. It's so convenient to have a big batch of biga on hand whenever I want to bake bread.