BIGA
A biga, or 'starter', adds flavor and extra leavening power to bread dough.
Provided by THYCOOK
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time P1DT20m
Yield 5
Number Of Ingredients 4
Steps:
- Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
- Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
- Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.
Nutrition Facts : Calories 348 calories, Carbohydrate 69.8 g, Fat 1.6 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 4.7 mg, Sugar 0.3 g
ITALIAN BIGA - STARTER RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 4
Steps:
- Stir the yeast into the warm water and let stand until creamy, about 10 minutes. Stir in the remaining water and then 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 a cool room temperature for 6 to 24 hours. When ready, the starter will be triple its original volume and still be 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. If you like sour bread, allow your biga to rest for 24 to 48 hours, or you might even stretch it to 72 hours.) Cover and refrigerate or freeze 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.
BREAD STARTED FROM A "BIGA"
Unlike a sourdough starter, a biga is a fresh starter made the night before you intend to make bread. Biga is Italian; the French equivalent is poolish. As with anything bread, there are literally hundreds of recipes and learned discussions of these fresh bread starters on the web. This is my simple experiment that...
Provided by Heidi Hoerman
Categories Other Breads
Time 16h
Number Of Ingredients 9
Steps:
- 1. 10-12 hours before you intend to make the bread (longer if the room is cold), start the biga by stirring together the first four ingredients in a large bread bowl.
- 2. Cover with plastic wrap and allow the biga to sit at room temperature for 10-12 hours. It will double in size and be full of holes, looking similar to the raw side of a pancake ready to be flipped.
- 3. Stir 3 cups of flour and the second cup of water into the biga until a raggy mass develops. Flop this onto a well floured counter and knead (push and fold) about 100 strokes, add flour as needed to keep it from sticking to your hands and the counter. Try to add as little flour as possible. Too dry a dough results in heavy bread.
- 4. Form the dough into a ball. Put 1 tablespoon of oil into the bread bowl and roll the ball of dough in it to coat. Cover with plastic wrap and put someplace warm and still to rise. An oven with the light on is a good rising environment. Allow to rise about 2 hours until doubled in size.
- 5. Punch the dough down, knead briefly and form into one large loaf, two small loafs, or rolls. The pictured loaves were made in a French bread pan lined with parchment paper.
- 6. Allow the formed loaves to rise another hour or until doubled in size.
- 7. Preheat the oven to 350F. Brush the risen loaves with the other tablespoon of olive oil. Bake about one hour. Longer for a large load, less time for rolls. As ovens differ, you will want to check the bread for doneness by rapping it on the bottom with your knuckle. It should sound hollow. If it thuds, cook ten more minutes and check again.
SOURDOUGH BIGA FOR ITALIAN BREAD
Make this biga with your sourdough starter for a terrific sourdough Italian bread. Start this the afternoon before you'll be baking the bread.
Provided by ghostlyvision
Categories Sourdough Breads
Time 12h10m
Yield 1 biga, 1 serving(s)
Number Of Ingredients 3
Steps:
- In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff.
- Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself.
- Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
Nutrition Facts : Calories 455, Fat 1.2, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 95.4, Fiber 3.4, Sugar 0.3, Protein 12.9
CIABATTA
Steps:
- Make biga:
- Place water in processor. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Add 1 cup flour; process until blended. Scrape down sides of work bowl. Add 1 cup flour; repeat processing and scraping. Add remaining 1 1/3 cups flour. Process until small moist clumps form. Gather dough into ball (dough will be firm); place in large bowl. Cover; chill overnight (biga will soften, resembling thick oatmeal in texture).
- Make dough:
- Pull biga into walnut-size pieces; place in a clean large bowl. Add water, yeast and 1/2 cup plus 3 tablespoons semolina. Using 1 hand, squeeze ingredients together 2 minutes. Work dough 4 minutes by scooping sections from sides of bowl and pressing into center, blending into very soft, shaggy mass. Using spatula, scrape dough from sides of bowl into center. Let dough rest in bowl, uncovered, 10 minutes.
- Sprinkle salt over dough. Using 1 hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes. Scrape dough from hand and sides of bowl. Cover bowl with towel; let dough rest 20 minutes.
- Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl. Cover with towel and let dough rest in bowl 20 minutes.
- Bake bread:
- Preheat oven to 425°F. Sprinkle work surface with additional semolina. Turn dough out onto semolina. Using pastry scraper or large knife, cut dough in half; keep halves separated. Let stand, uncovered, 20 minutes.
- Sprinkle 2 large baking sheets with additional semolina. Transfer each dough half, semolina side up, to 1 sheet. Stretch each dough half to 16x4-inch rectangle. Press fingertips into dough in several places to dimple surface (characteristic of this bread). Bake until golden brown, about 25 minutes. Cool. (Can be prepared 2 weeks ahead. Double-wrap in aluminum foil to freeze.)
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RUSTIC ITALIAN CIABATTA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (124)Calories 80 per servingTotal Time 18 hrs 40 mins
- To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours., To make the dough: Add the water to the biga, mixing to incorporate the two.
- Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes cohesive, about 2 minutes.
BAKING WITH BIGA FOR TASTIER BREAD - SOURDOUGH&OLIVES
From sourdoughandolives.com
- Dissolve the yeast in the water and mix with flour until everything comes together. Let the Biga ferment for 10-12 hours at room temperature, 70ºF/21ºC, or until it has tripled in size.
- Heat the remaining water to 86ºF/30ºC. Dissolve the rest of the yeast in the water and add it to the Biga together with the salt and remaining flour. Incorporate the added ingredients to the Biga by pinching and folding the dough, or use any other preferred method.
- Score the loaf and bake it for 45 minutes, or until it has a golden brown color. Take off the lid if after 15 minutes if you are using a Dutch oven or similar. Lower the heat after 20-25 minutes if necessary.
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