Biga (bread baking)

Biga is a type of pre-ferment used in Italian baking. Many popular Italian breads, including ciabatta, are made using a "biga". Using a biga adds complexity to the bread's flavor and is often used in breads which need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable.

Biga techniques were developed after the advent of baker's yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor which was given up in this move. Bigas are usually dry and thick compared to the French Poolish or a sourdough starter. This thickness is believed to give a Biga its characteristic slightly nutty taste. Biga is usually made fresh every day, using a small amount of bakers yeast in a thick dough, which varies from 45 to 60% hydration as a bakers percentage, and is allowed to ferment from 12 to 16 hours to develop its flavor fully.

There are a few bread books whose authors specify a much higher hydration to the biga. Franco Galli, in his "Il Fornaio Baking Book," specifies a biga that is about 100% hydration, which takes it into the level of a French poolish. In general, however, a biga is a preferment of around 60% and the poolish is a preferment of around 100%.

External links

* [http://www.theartisan.net/Direct_Sponge_and_Biga.htm The Artisan on indirect baking]
* [http://www.artisanbreadbaking.com/breads/biga/biga.htm Recipe for and photos of making a biga]
* [http://www.artisanbreadbaking.com/discussions/artisanal_topics.htm Discussion of pre-ferments in general]