Swedish Apricot Walnut Bread: Biga

Preparation info

  • Difficulty

    Easy

  • Makes

    9 tablespoons

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 1 tablespoon 1.4 ounces 40 grams
pumpernickel flour (coarse rye) cup (lightly spooned into the cup and leveled off) 1.4 ounces 40 grams
instant yeast ¹⁄₁₆ teaspoon . 0.2 gram
fine sea salt teaspoon . 0.8 gram
water, at room temperature (70° to 80°F/21° to 27°C) ¼ cup (59 ml) 2.1 ounces 59 grams

Method

In a small bowl, whisk together the bread flour, pumpernickel flour, and yeast. Whisk in the salt. With a silicone spatula or wooden spoon, stir in the water. Continue stirring for 3 to 5 minutes, or until very stiff and 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 2 cup food storage container that has been lightly coated with nonstick cooking spray and cover with a lid). Set it aside until almost doubled to 1 cup in volume and filled with bubbles. At warm room temperature (80°F/27°C), this will take about 6 hours. Stir it down. Use it at once, or for the best flavor, refrigerate it for up to 3 days before making the dough.