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Difference between revisions of "Biga"
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|Servings = 400g of biga | |Servings = 400g of biga | ||
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==Biga - about this recipe== | ==Biga - about this recipe== | ||
Biga is an [[Italian]] [[Bread|bread]] [[Starter|starter]] which helps to develop flavour and create a more open texture and chewy crust. It is often used when making [[Ciabatta with biga|ciabatta]]. You need to make this the day before you use it | Biga is an [[Italian]] [[Bread|bread]] [[Starter|starter]] which helps to develop flavour and create a more open texture and chewy crust. It is often used when making [[Ciabatta with biga|ciabatta]]. You need to make this the day before you use it | ||
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===Ingredients=== | ===Ingredients=== | ||
* 150ml tepid water | * 150ml tepid water | ||
Revision as of 17:10, 10 July 2012
Biga - about this recipe
Biga is an Italian bread starter which helps to develop flavour and create a more open texture and chewy crust. It is often used when making ciabatta. You need to make this the day before you use it
Ingredients
- 150ml tepid water
- 3mg fresh yeast
- 250g strong white bread flour
Method
- Dissolve the yeast and the water and place the flour in a bowl.
- Once the yeast has completely dissolved, mix throroughly with the flour.
- Cover the bowl with cling film and leave to ferment overnight.
- If your kitchen is hot, keep it in the fridge, but allow it to come to room temperature before using.
Chef's notes
The mixture does seem quite dry, but it will hold together with a little perseverance. It can be left in the fridge for a couple of days longer if you wish.
