Biga, an Italian preferment with a long tradition, has become an indispensable ally for bakers seeking to raise the quality of their preparations. Composed of flour, water and yeast, this preferment provides flavor, texture and a series of advantages that make it ideal for a wide variety of breads, pizzas and focaccias.
In this post, we will reveal everything you need to know about Italian biga: what it is, how it is made and how to use it to obtain results with a unique flavor and texture.
What is the biga?
Biga is a preferment composed of flour, water and yeast. It is characterized by its low hydration (between 40% and 60%) and a short kneading time. Its prolonged fermentation, from 12 to 16 hours, gives it a complex flavor and unique texture.
Where does it come from?
Biga, that magical ingredient that enhances our doughs, has a history as rich as its flavor. Its origins date back to ancient Rome, where a similar technique was used to create breads with greater flavor and texture. The Romans already knew the benefits of prior fermentation and used a sourdough called “spongia” that was left to ferment for hours before adding it to the final dough, obtaining a lighter and more aromatic bread.
The biga technique remained alive during the Middle Ages, especially in Italy, where it was mainly used to make high-quality breads for the upper classes. During the Renaissance, biga became even more popular and became an essential ingredient for making pizzas and focaccias. Today, it has seen a resurgence thanks to the popularity of artisanal baking. Bakers around the world appreciate its ability to improve the flavor, texture and shelf life of bread, allowing us to create delicious creations with a unique touch.
Why use Italian biga?
The advantages of using biga in your recipes are numerous:
- Greater volume. The hydration and maturation of gluten generate a more consistent protein mesh, which translates into a greater volume of the dough.
- Better flavor. Prolonged fermentation produces acids and aromatic substances that enrich the flavor of bread, pizza or focaccia.
- Ideal for strong flours. Facilitates work with flours with high protein content or high hydration.
- Crispy texture and spongy crumb. Biga provides a crunchy crust and an airy, fragrant crumb with a light nutty flavor.
How to make biga?
Preparing biga is very simple, although the amount of yeast used in biga is a crucial factor that determines the fermentation time and the final flavor of the product. In this way, the greater the amount of yeast, the faster the fermentation will be, but it will have less flavor. Below is a small guide to help you choose the amount of yeast for fermentation at room temperature (between 20°C and 23°C).
- 8 hours: It is recommended to use between 0.23% and 0.33% fresh yeast.
- 12 hours: You can use between 0.1% and 0.2% fresh yeast.
- 16 hours: If you are looking for a longer fermentation, use between 0.03% and 0.08% fresh yeast.
Here is a basic biga recipe with a 12-hour fermentation.
Ingredients
- 300 g baking wheat flour
- 150 g water
- 3,5 g fresh yeast (or 1 g dry yeast)
Directions
- Pour the water in a bowl and dissolve the yeast.
- Add the flour and stir until combined.
- Ferment the biga at 20-23ºC for 12.
How to use the biga?
Biga can be used in a wide variety of recipes:
- Bread. Biga is ideal for making breads with a crispy crust and a honeycomb crumb.
- Pizza. Biga adds a unique texture and flavor to the pizza base.
- Focaccia. Biga creates a fluffy, moist crumb perfect for focaccia.
Recommendations and Tips
- Avoid over-kneading. It weakens the gluten and causes excessive gas retention, preventing proper development of the bread.
- Keep the biga at a temperature between 20-22ºC in winter and 16-18ºC in summer.
- You can use whole wheat or other types of flour to make the biga, but keep in mind that this can affect the final texture and flavor.
- If the room temperature is too high, you can slow down the fermentation of the biga in the refrigerator.
- Observe the texture and aroma of the biga during fermentation to determine if it is ready to be used.
- Make sure the biga is well fermented before using it. If it hasn’t doubled in volume, let it ferment a little more.
- The amount of yeast may vary slightly depending on the type of yeast used (fresh or dry) and its strength.
- Experiment with different amounts of yeast and fermentation times to find the combination that best suits your preferences.