ProcessIntermediate

Biga

/ˈbiːɡə/

Definition

A stiff Italian pre-ferment made from flour, water, and a tiny amount of yeast. It is mixed into a firm dough and allowed to ferment for 12-16 hours before being added to the final dough to add complexity and strength.

Go Deeper

Biga: Strength, Structure, and Control

Learn how biga creates structure in Italian breads

Pre-Ferments: The Architecture of Flavor

Deep dive into all pre-ferment types

Henry's Tips

•Think of biga as a 'strength booster.' Because it's stiff, it helps add structure to wet doughs like ciabatta.

🔗Related Terms

Poolish Fermentation

Sources

King Arthur Baking
The Perfect Loaf