Breads & Bakingbillyparisi5.0
Biga Recipe
Elevate homemade bread with this simple Biga starter that adds structure, tang, and an airy crumb to pizza, ciabatta, focaccia, and more.
👥 1 Servings⏱️ Prep & Cook: 5 min⏳ Prep: 5 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Add 335 grams of bread flour to a large bowl along with the water and yeast.
2
Using your hands, gently mix and fold everything together to combine, which should take you about 3 to ⏱️ 4 minutes.
3
Throughout the process of making the biga, the dough will start to become really shaggy, but that’s because it’s only hydrated at 50% and tends to be stiffer.
4
Bring the shaggy dough together a bit more to form a sort of loose ball, then transfer it to a plastic container with a lid, or leave it in the bowl covered with plastic. Feel free to brush the container with a little oil.
5
It can sit at a room temperature of 72° or less for 8 to ⏱️ 24 hours. If you are above those temperatures, I recommend letting it sit at room temperature for 4 to ⏱️ 6 hours, then placing it in the fridge for ⏱️ 24 hours, and up to ⏱️ 72 hours.
6
After the fermenting time, use it in your pizza, ciabatta, or focaccia recipe.
Nutrition Facts
calories
1019 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
7 g
sugar Content
1 g
sodium Content
14 mg
protein Content
34 g
carbohydrate Content
204 g
saturated Fat Content
1 g
unsaturated Fat Content
2.4 g
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