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.
Hi, I’m a 21 y/o new baker looking to try out this recipe! I need 600g of biga for a 2,000 year old Roman bread recipe I’m trying out for a school project – will your recipe yield that much?
Josh, this will give you 590 grams of biga. Is that close enough? You could add an extra 5 g each of flour and water if you need to be exact.
I would love it if you would be willing to share that 2,000 year old Roman bread recipe with all of us. Also, where did you find that recipe?
Thanks a lot for the super detailed recipe. It came out to be just the recipe I was looking for. It is perfect.
You’re welcome, Мариета. I’m so glad you loved it.
I’ll send pictures manana but playing with gluten free as well as regular biga tonight. Used a combo of gluten free AP, oat flour, coconut flour, and white rice flour. Fingers crossed
Do let us know how it turns out, Marc. Looking forward to seeing those pictures.
Hey there and thanks for the recipe!
I have just did up to step 3 for this biga and planning to make pizzas out of it. What would the next steps be to make into pizza bases? Shall I just use the biga dough and stretch to pizza sizes?
Thanks
Warren, I’ve never tried making pizza dough with the biga before, but there are plenty of recipes available online for using it as a pizza dough. I’ve seen recipes where the dough is just stretched and topped after resting, and I’ve seen other recipes where additional flour, water, and yeast is added to the dough, along with more rest time.
Hey thanks for the reply!
Ended up doing another for pizza’s to be safe and using this for some ciabatta’s instead 🙂
Thanks ! 🙂
You’re welcome, Warren. How did your ciabatta turn out?