When ever I have made a bread with biga it is chewier and has a thicker crust that a comparable bread made with poolish or no preferment. If using a biga is the difference between good bread and great bread I am a total convert and will make sure I’ve always got some handy! Michael, I had some success with your method - thank you! I think that Abel calls for something like 16, off the top of my head without checking notes. Its stands to reason a 'dry' biga and long ambient temperature fermentation could produce a very unusual flavor. This type of Biga is standardised and used by many Italian bakers. I put most of, but not all of, the water into the mixing bowl, holding back something like 30% or something like that. This is the best Italian bread ever! This looks like a good solution from pizzapurista, where you do a good mix and then manually cut the dough piece into shreds for the biga fermentation. BUT, this is so highly fermented and Abe's original comment was that a weaker flour would be too deteriorated by the long fermentation. And then they ferment the mix at all kinds of temperatures for all lengths of time. Question: what negative effects can I expect from the premature gluten development. Cover and it will rise and triple in volume and then fall back and re-rise during the 6 to 8 hours you let it be. I shouldn't have used guess work (as above). Italians are very strict in this item. This one looks fascinating and has such a time advantage once the biga's fermentation is complete. Can I just use some sweetner in its place? But then again, your breads baked up nicely, so the fermentation had to be sufficient. Everything that I could tell you about this is already included in the write-ups. And here's the not-so-secret secret for the final mix -. I noticed right away that the dough was very wet and I couldn't really shape it. next time I think I’ll add water in to biga leave to hydrate Then knead as biga needs to soften up - make life easier - you’ll find it ferments quickly- lovely spring off it. Of course, you can use less biga in your bread, but then you cannot feel the flavour and the real aroma of a biga bread. I prefer to use a biga when I want to carry a pre-ferment for a long time or when I’m making Italian bread. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. When I do the overnight stand in the water, should this be at room temp, eg 18C? I would imagine the 10 degree rise in temperature could make quite a bit of difference in the fermentation. I'm in two minds... 1: dive straight back into it and learn how to get the best from this process. Note: since this bread is fat free eat the same day or freeze as it stales quickly. 1/2 cup durum flour, (durum flour is finely milled and marketed as “extra-fancy” pasta flour or “farina grade). Add flour. Biga contains litlle water so it doesn't arrive to be a dough. Knead, intensively, by hand for 10 minutes. When I made the Biga I probably made it too quickly and didn't give it a chance to hydrate. Link in another recipe. I have many knives for scoring bread. Mix on slow until smooth. The overnight temperature was spot on, 15 degrees Celsius. 1/4 cup by 1/4 cup add the flour. Use the paddle instead of the hook. https://web.archive.org/web/20180318043748/http://www.thefreshloaf.com/node/54556/90-biga-loaf-italian-method. Yeast in Biga is usuallly 1% of the flour (fresh yeast or 0,3% if it's instant yeast). Is it like a bread dough or like pancake batter? Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. This bread is going to pair great with any sauced food like pasta, braises, stews, or even soups. Unfortunately I do not have access to 14-16 degree bulking space, so I must make do with what I have. Add 800 gr of strong flour. Again, if it isn't in the notes I posted, I cannot recall it at all. I've been paralleling you and Abe on this. I’m not claiming that Abel is wrong, it just doesn’t compute for me. Without knowing the nature of your starter it is difficult to advise. IDY hydrated in about 50ml of the biga water heated to 44C for 5mins before mixing with the rest of biga water in the mixer. Is the levain version using a 100% hydration levain? Overall the IDY version works out to ~70% hydration, which should be just fine. Mix in the flour gradually to make a soft almost soupy dough. Italian Country Bread with Biga 1 ts Yeast 2 c Bread flour 1 1/8 c Warm water Biga (above ) 1/4 c Water 1 1/2 ts Salt 1 1/4 c Bread flour Biga: Dough: Biga is a starter, almost similar to sourdough but not quite.The bread has a flavorful, yeasty beery quality. I found this YT video which shows how to mix such a 45% hydration biga (from 30 secs): Interesting. Don't know if what I did for the biga was too much or not but I'm also doing everything by hand. posted by Ilya on the ciabatta Community Bake a short while ago. That's why it's important to disolve the yeast in water, and then add flour. As I was incorporating it all I thought it was all going south. Now I live in Ridgefield, CT a very nice little New England town, but alas no Italian bakery. Should I compensate so the biga crumble maintains some dry flour as seen in your picture. It is my favorite bread but not made often-too much happening in my life for the 2 day prep.
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