Biga (see Notes)

Preparation info

  • Difficulty

    Easy

  • Makes Almost

    ⅓ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
Gold Medal bread flour (or half other brand bread flour, half unbleached all-purpose flour), see note ¼ cup (lightly spooned into the cup and leveled off) plus 2 tablespoons 1.7 ounces 49 grams
instant yeast ¹⁄₁₆ teaspoon . 0.2 gram
water, at room temperature (70° to 80°F/21° to 27°C) 2 tablespoons (30 ml) 1 ounce 30 grams

Method

In a small bowl, whisk together the flour and yeast. With a silicone spatula or wooden spoon, stir in the water. Continue stirring for 3 to 5 minutes, or until very smooth. The biga should be tacky enough to cling slightly to your fingers.

Cover the bowl tightly with plastic wrap that has been lightly coated with nonstick cooking spray (or place it in a 1 cup food storage container that has been lightly coated with nonstick cooking spray and cover it with a lid). Set it aside until almost doubled in volume and filled with bubbles. At warm room temperature (80°F/27°C), this will take about 6 hours. Stir it down. Refrigerate it for 3 days before making the dough.