Biga (bread Baking)

Biga (bread Baking)

Biga is a type of pre-ferment used in Italian baking. Many popular Italian breads, such as ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavour and is often used in breads which need a light, open texture with holes. Apart from adding to flavour and texture, a biga also helps to preserve bread by making it less perishable. Biga techniques were developed after the advent of baker's yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavour which was given up in this move.

Read more about Biga (bread Baking):  Composition and Use

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Biga (bread Baking) - Composition and Use
... Bigasare usually dry and thick compared to the French poolish or a sourdough starter ... This thickness is believed to give a Bigaits characteristic slightly nutty taste ... Bigais usually made fresh every day,using a small amount of baker'syeast in a thick dough,which varies from 37%to 50%water by total weight or 60%to 100 ...