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.
I’m totally new to biga, although I’ve made lots of pizza. The pizza recipe I use has 4 1/2 cups of flour, 2 teaspoons east, and 1 3/4 cups water. (Some oil, salt and sugar also). Using your biga recipe, would it be possible for you to tell me how to calculate the amount of flour, water and yeast I should use for the final dough?
I’ve been trying to find recipes using 40% or 50% of the biga with the final dough, but I’m having such a hard time figuring it out. Any help would be extremely appreciated!
Thank you!
Luci, I think you’re asking how to use this biga as part of your favorite pizza dough. Correct? If so I did these calculations, but beware: they’re only calculations. I didn’t try this, nor did any of my testers tested. So proceed with caution!
Here’s a recipe using 40% biga:
• Flour: 395 grams (~3 1/4 cups)
• Water: 1 1/2 cups
• Biga: 216 grams (40%)
• Yeast: 1 teaspoon
• Salt: 2 teaspoons
• Sugar: 1 tablespoon (optional)
• Oil: 2 tablespoons
Combine the biga with water first, then proceed as you would with your original recipe. Let the dough rise, shape, and enjoy your pizza!
I hope this helps, and if you have any questions, feel free to ask. Happy baking! 🍕
Thank you so much! That’s exactly what I was looking for!
Wonderful, Luci!
Hi, I’ve had my biga on the counter for about 48 hours. All seemed very lively, as I’d expect of any sort of starter. I refrigerated it overnight but then took it out this morning preparing to make ciabatta with it. It seems sort of ‘dead” after 5 hours on the counter. I have had a sourdough starter for years and it typically revives when it warms back up, but this seems very flat. This is my first time working with a biga – is this normal? Should I toss it and make a new one to make ciabatta with tomorrow(or the next day) instead?
Christy, if it’s not showing any signs of life, then I’d start over. If your kitchen is cool it may take a little longer.
Do you know where I could buy Lemady?? It’s used to make lighter pizza dough in Napoli. Can’t find it anywhere.
Reddy, the only place I could find is here. But I don’t know where they are or where you are. Sorry…