Biga
Category: Bread
Prep time : 15 Minutes
Cook time : 2 hours
Total time : 12 hours
Makes: 18 ounces
Scale recipe by: ×
2 1/2 cups (11.25 ounches) unbleached bread flour
1/2 teaspoon (0.055 ounce) instant yeast
3/4 cup (7-8 ounces) water
Stir together the dry ingredients in a bowl. Add the water and mix.
Knead for 4-6 minutes by hand (4 minutes by machine). Dough should be soft and pliable, tacky but not sticky.
Proof in an oiled bowl for 2-4 hour, doubling in size
Remove and knead slightly to degas.
Refrigerate overnight and up to 3 days, or freeze for 3 months.
Knead for 4-6 minutes by hand (4 minutes by machine). Dough should be soft and pliable, tacky but not sticky.
Proof in an oiled bowl for 2-4 hour, doubling in size
Remove and knead slightly to degas.
Refrigerate overnight and up to 3 days, or freeze for 3 months.
The Bread Baker's Apprentice
Submitted by Darren on 2018-08-25