Description
Experience the magic of biga, a traditional Italian starter that adds depth of flavor and texture to your bread.
Ingredients
Scale
- 500 g All-Purpose Flour
- 250 g Cold Water
- 2 g Instant Dry Yeast
Instructions
- Mix the ingredients: In a large mixing bowl, combine the flour, cold water, and instant dry yeast. Use a spatula or wooden spoon to stir until everything is just mixed.
- Knead the dough: Lightly dust your countertop with flour and gently knead the mixture for about 5-10 minutes.
- Transfer the kneaded dough back to the bowl and cover with a kitchen towel. Let it sit at room temperature for 12 to 16 hours.
- Incorporate into final dough: Once your biga has fermented and doubled in size, it’s ready to be mixed into your final dough.
Notes
You can chill your biga in the fridge for up to three days. Consider using it for pizza dough or focaccia as well.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Bread
- Method: Fermentation
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 5mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: biga, bread starter, Italian bread, fermentation, baking