BIGA

With this pre-dough, the dough yield varies as does the standing time. The water content in the pre-dough is 50-60% of the flour, with the yeast moving around 0.5-1%. This pre-dough needs a rest of 12-16 hours at a cool room temperature (15C °).

Biga is mainly used for soft doughs that need more strength, such as ciabatta and pizza.

With its mild pre-dough aroma, you will be surprised how wonderfully the Biga can develop its aroma in the finished baked goods. It is also very popular for doughs that are rich in fat and sugar (brioche, Danish pastries).

Recipe:

• 100g Wheat flour
• 50-60g Water
• 0,5-1g Yeast