#1  
Old 11-01-2008, 10:01 AM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default 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?
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  #2  
Old 11-01-2008, 08:14 PM
Apprentice
 
Join Date: Sep 2007
Location: Louisiana
Posts: 174
Default Re: Biga

isn't that the definition of Biga.....thick dough? As opposed to a poolish, runny dough. I "dough know" yuk yuk
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  #3  
Old 11-02-2008, 08:53 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default 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.
Luis
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  #4  
Old 11-02-2008, 08:56 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default 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.
Luis
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  #5  
Old 11-02-2008, 02:17 PM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Re: Biga

thanks for the info!
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