Many of the recipes for classic regional breads, such as this ciabatta recipe, begin with a starter dough made from small amounts of flour, water, and yeast allowed an initial fermentation. The starter, known as biga in Italy, or bighino when in small amounts, not only gives strength to what in Italy are weak flours, it also produces a secondary fermentation from which come the wonderful aroma, natural flavor, and special porosity of the final loaves and wheels of bread.
The important point about a biga is that the breads made with it develop a wonderful taste because their risings are long and bring out the flavor of the grain. Another benefit is that the loaves remain fresher and taste sweeter than those made with large amounts of commercial yeast.
In Italy, bakers use dough from the previous day’s baking to start a new dough. I keep some starter on hand at all times; by having it around, I can decide to make pane pugliese or ciabatta in the morning and have it for dinner that night. Because the first biga must come from somewhere, though, you may make it following the instructions below. It’s remarkable. It freezes very well and needs only about 3 hours at room temperature until it is bubbly and active again, or it can be refrigerated for up to 5 days.–Carol Field
LC Obliged to Biga Note
Behind each and every memorable bite of proper Italian bread we’ve daintily nibbled, hungrily inhaled, or otherwise somehow consumed, we have a biga to thank. So we’re feeling much obliged to Carol Field for this recipe. Nonna not included.
Italian Biga
Ingredients
- 1/4 teaspoon active dry yeast
- 1/4 cup warm water
- 3/4 cup plus 4 teaspoons water, preferably bottled spring water, at room temperature
- 2 1/3 cups unbleached all-purpose flour
- Vegetable oil, for the bowl
Instructions
- Stir the yeast into the 1/4 cup warm water and let stand until creamy, about 10 minutes.
- Stir the spring water into the creamy yeast mixture, and then stir in the flour, 1 cup at a time. If mixing by hand, stir with a wooden spoon for 3 to 4 minutes. If mixing with a stand mixer, beat with the paddle at the lowest speed for 2 minutes. If mixing with a food processor, mix just until a sticky dough forms.
- Transfer the biga to a lightly oiled bowl, cover with plastic wrap, and let rise at cool room temperature for 6 to 24 hours, until the starter is triple its original volume but is still wet and sticky. (The bakers I admire most advise 10 to 11 hours for the first rise, but others are very happy with the 24 hours it takes for dough to truly become yesterday’s dough, and if you like sour bread, allow your biga to rest for 24 to 48 hours or even 72 hours.)
- Cover and refrigerate or freeze the biga until ready to use. (If refrigerating the biga, use within 5 days. If freezing the biga, let it rest at room temperature for about 3 hours until it is bubbly and active again.) When needed, scoop out the desired amount of biga for your recipe and proceed. I strongly recommend weighing the biga rather than measuring it by volume since it expands at room temperature. If measuring by volume, measure chilled biga; if measuring by weight, the biga may be chilled or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This is a perfectly suitable starting point for most any bread which uses a starter. I bake bread several times a week and it’s nice to have this handy. Sometimes I add this to a bread dough which doesn’t call for a starter just for the added flavor.
What’s the consensus on using a biga with a pizza dough? Kind of intrigued to add some sour to the base. Any reliable recipes?
Richard, let’s see what folks have to say! I haven’t tried it but I’m reaching out to some experienced home cooks I know and will report back if I learn anything!
Hi Richard, I posed your question to one of our bakers, Larry Noak, and this is what he had to say…
“Yes, I do this all the time. Biga is near the consistency of the final dough so adding the biga to the dough should not cause concern. Biga and starter are not the same. Biga is made daily and only fermented for 12 to 24 hours. The recipe from our site, Jim Lahey’s White Pizza simply uses a dough that ages for 24 hours. The entire dough is essentially a biga. This biga recipe will work very nicely!”
Hello there,
I’m a bit confused when it comes to this type of starter, hope you can help… how much of the biga should I use per recipe?
Thank you!
Lola, the exact amount of biga you need will depend on the bread recipe you make. For example, in the ciabatta recipe that we link to at the beginning of this recipe (which you’ll find here) we give you the exact weight and cup measure of biga that you’ll need. Hope this helps and, if not, kindly let us know and we’ll try again!
I’m new to baking. I built a woodfired pizza oven and want to try some bread To use the biga or starter, do I substitute the yeast portion in a bread recipe with the biga?
Hi Dave, a biga is added as a substitute or as an addition to the yeast in a bread recipe. It adds flavor and can increase the longevity of the bread.