A Couple of Bigas - Baking & Pastry Project Week 19
Posted Feb 11 2010 8:01am
A pre-ferment used in Italian bread making is called a biga. It is a mixture of flour, yeast and water that is allowed to sit and ferment for 12 to 24 hours. There is less water in a biga pre-ferment as compared to the French poolish, which has been used some of the previous B & P Project recipes.
The poolish will look like a slurry when put together, whereas the biga will look a big like bread dough that's just a bit too firm. When you look at your biga, you're brain will tell you it needs more water, however it is the right texture. An example of a biga pre-ferment bread that is commonly found in most bakeries is the ciabatta (coming next week).
A biga gives bread a more complex flavor, almost nutty in taste. It's aroma is richer, yet not quite like sourdough. Overall, your bread develops in more in aroma, flavor and texture when using a biga.
What Am I Baking?
Almond & White Bean Lean Bread made with a biga (egg free & dairy free)
Cracked Rice & Potato Bread made with a biga (egg free & dairy free)
Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder
Cracked Black Pepper
Assorted Brown Rices
I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.