Biga: Difference between revisions
No edit summary |
No edit summary |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 8: | Line 8: | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:AdvancePreparation}} | |||
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 | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 662 | |TotalCalories = 662 | ||
|PortionCalories = | |PortionCalories = 62 | ||
|DatePublished=10th July 2012 | |DatePublished=10th July 2012 | ||
|Author = JuliaBalbilla | |Author = JuliaBalbilla | ||
|Servings = | |Servings = 10 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 day | |TotalTime = 1 day | ||
|PrepTime = 1 day | |PrepTime = 1 day | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Biga recipe.jpg|alt=Electus]] | |Image = [[Image:Biga recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
</table> | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Thanks Julia</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Makes a lovely light and airy bread with loads of big holes in it.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 40: | Line 56: | ||
| If your kitchen is hot, keep it in the [[Fridge|fridge]], but allow it to come to room temperature before using. | | If your kitchen is hot, keep it in the [[Fridge|fridge]], but allow it to come to room temperature before using. | ||
}} | }} | ||
===Servings=== | |||
400g of biga | |||
===Chef's notes=== | ===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|fridge]] for a couple of days longer if you wish. | The mixture does seem quite dry, but it will hold together with a little perseverance. It can be left in the [[Fridge|fridge]] for a couple of days longer if you wish. | ||
{{Template:Ciabatta bread recipes}} | {{Template:Ciabatta bread recipes}} | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
| Line 65: | Line 70: | ||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/biga|#biga]] [[Special:Search/flour|#flour]] [[Special:Search/yeast|#yeast]] [[Special:Search/fridge|#fridge]] [[Special:Search/starter|#starter]] [[Special:Search/ferment|#ferment]] [[Special:Search/whitebread|#whitebread]] [[Special:Search/italian|#italian]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/bread|#bread]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 17:32, 6 May 2025
This recipe requires preparation in advance!
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
| Biga | |
|---|---|
 |
| Servings: | 10 |
| Calories per serving: | 62 |
| Ready in: | 1 day |
| Prep. time: | 1 day |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 10th July 2012 |
|
Best recipe reviewThanks Julia 5/5 Makes a lovely light and airy bread with loads of big holes in it. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
Servings
400g of biga
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.
Ciabatta bread recipes
We have a number of tested ciabatta bread recipes. Some that are made entirely by hand, others where the dough is made in a breadmaking machine and then baked in an oven and some where the rising and the baking is done in a breadmaker.
Rather like a French baguette the secret to this light bread with a moist bubbly crumb is the long rise time, often with no added sugar. Using just the natural sugars found in the flour to feed the yeast .
- Ciabatta bread recipe Hand made dough, oven baked
- Ciabatta with biga Hand made ciabatta bread based on a recipe by Richard Bertinet in his book Dough
- Ciabatta bread info page
- Ciabatta loaves (breadmaker dough, oven bake) The dough is made in a breadmaker and the loaves are oven baked
- Parmesan ciabatta A parmesan flavoured ciabatta bread where the dough is made in the breadmaker and the loaves are oven baked
- Ciabatta bread (breadmaker recipe) The entire process is completed in a breadmaker
- Biga The starter dough for used in making ciabatta bread or rolls.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#biga #flour #yeast #fridge #starter #ferment #whitebread #italian #clingfilm #bread