Culinary Institute of America

Lean Dough with Biga

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Preparation info
  • Makes

    8 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Biga

Method

  1. To prepare the biga, combine the flour, water, and yeast and mix on low speed with the dough hook attachment for 3 minutes, or until thoroughly combined. Transfer to a container, cover, and ferment at 75°F/24°C for 18 to 24 hours, until the biga has risen and begun to recede.
  2. To prepare the final dough, combine the flour and yeast. Add the water, biga, and salt