Preparation info
  • Makes

    3 dozen

    • Difficulty


    • Ready in

      17 hr

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About


Ingredient Amount Baker’s Percentage
For the biga:    
Bread fl


Prepare the mise en place for the biga.

To make the biga, combine the bread flour and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 75°F (25°C) for 12 to 14 hours.

When ready to make the final dough, prepare the mise en place.</