BIGA RECIPES ON THE NET
Steps:
- La biga veloce (quick biga): 1 part water, 8-10% yeast, and 1.8 parts flour relative to the weight of the water. Shape the dough into a ring and soak it in lukewarm water for 20-30 minutes. Turn the ring upside-down for approximately 15 minutes. When it floats, it is ready. This is an ideal biga for a rich dough. La pouliche (poolish): 1 part water, 5% yeast, and 1 part flour relative to the weight of the water. The ambient temperature should be about 77 F ( 25 C). The biga matures in 2 hours. The degree of maturity is judged by the intensity of the bubbles that are formed on the surface. This biga is ideal for products that are characteriazed by a thin, crisp crust, elastic crumb and good cell structure. La biga corta (short biga): 1 part water, 3-5% yeast, and 1.8-1.9 parts flour relative to the weight of the water The duration of the fermentation is approximately 3 hours at an ambient temperature of about 77 F (25 C). La biga lunga (long biga): 1 part water, 1-1,2% yeast, and 1.9-2.1 parts flour relative to the weight of the water The duration of the fermentation is from 8 to 14 hours. Depending upon the ambient temperature, the fermentation can last for 18 hours at 42.8 F (6 C).
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