- Glossary
- Biga - Italian pre-ferment for better bread
Biga - Italian pre-ferment for better bread
Biga is a traditional Italian pre-ferment with low hydration (50-60%) used in quality bread making. It is made by mixing flour, water, and a minimal amount of yeast. Fermentation takes 12 to 24 hours at room temperature, during which complex flavors and aromas develop. Biga gives the bread excellent crumb structure, a pleasant slightly sour taste, and longer shelf life. It is the foundation of many Italian breads, including ciabatta.
- Biga has low hydration of around 50-60%, which distinguishes it from the more liquid poolish.
- Biga fermentation takes 12-24 hours and develops complex flavors and aromas in the dough.
- Biga is the foundation of famous Italian ciabatta and many other traditional breads.
- Using biga extends bread shelf life due to slower crumb staling.
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