Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

For Italian bakers, the term biga is often used generically to mean pre-ferment. Almost all traditional biga pre-ferments have a hydration of 50 to 55 percent and a long (18-hour), cold (60°F / 15°C) fermentation. A biga does not contain salt.