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Biga - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Biga

    I followed a recipe today to make biga for a Italian Pagnotta. I have never made a biga before. The texture is like a thick dough. Is this normal?

  • #2
    Re: Biga

    isn't that the definition of Biga.....thick dough? As opposed to a poolish, runny dough. I "dough know" yuk yuk


    • #3
      Re: Biga

      Biga normal relationship flour 100%, water 40 to 45%, IDY 1%, 24 hours in refrigerator.

      I use to build the biga using sourdough in place of IDY, 10 to 20% of sourdough (or preferment) and the same quantities of Flour and Water as above.
      The final result will be like a salami, a hard surface like bread and an fully of holes interior.
      Somebody uses only the inner part of the biga to make bread. I always had used the full biga broked in little pieces.
      All the water, the biga in bits, mixing, adding half of the flour, autolise if used, salt, the final half of flour and oil if used.
      Good luck.


      • #4
        Re: Biga

        Sorry, I forgot to mention that I use to ferment the biga at ambient temperature, by 12 to 24 hours depending on temperature.


        • #5
          Re: Biga

          thanks for the info!