Classic Sourdough Biga for Artisan Italian Bread
Unlock the authentic flavors of traditional Italian bread with this classic sourdough biga. A rich, fermenting mixture of sourdough starter, warm water, and unbleached white flour, this biga adds depth and character to your Italian breads. Perfect for achieving a chewy crust and airy crumb, this biga should be prepared the afternoon before baking to allow enough time for fermentation. Elevate your baking game and infuse your bread with the delightful tang of sourdough.
N/A
Servings
400
Calories
3
Ingredients
Ingredients
sourdough starter
1/2 cup (active)
warm water
1/4 cup (should be between 100°F and 110°F)
unbleached white flour
1 cup (sifted if desired)
Instructions
1
In a medium mixing bowl, combine the sourdough starter and warm water. Stir until the mixture is smooth and well blended.
2
Gradually add the unbleached white flour to the starter-water mixture. Using a sturdy spatula or wooden spoon, mix vigorously until a thick, cohesive dough forms. This should take about 3 minutes.
3
Transfer the biga into a well-oiled large, deep bowl. Use a spatula to ensure all of the dough is scraped from the mixing bowl.
4
Cover the bowl tightly with oiled plastic wrap to prevent drying out. Let the biga rise in a warm area for 12 to 18 hours. You will notice it expanding and possibly falling back slightly as fermentation occurs.
5
Once matured, the biga is ready to be used in your favorite Italian bread recipes, including the highly-rated Chewy Italian Bread (recipe #176167).
Nutrition Information
2g
Fat
80g
Carbs
12g
Protein
2g
Fiber
0g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a sourdough biga?
A sourdough biga is a rich, fermenting mixture of sourdough starter, warm water, and flour used to add depth and authentic flavor to artisan Italian breads.
What ingredients are needed for this sourdough biga?
The recipe requires 1/2 cup active sourdough starter, 1/4 cup warm water, and 1 cup unbleached white flour.
How long does the fermentation process take?
The biga needs to ferment in a warm area for 12 to 18 hours.
What is the ideal temperature for the water?
The warm water should be between 100°F and 110°F.
When should I prepare the biga before baking?
It is recommended to prepare the biga the afternoon before you plan to bake your bread.
What type of flour is best for this recipe?
Unbleached white flour is used for this recipe, and it can be sifted if desired.
How long should I mix the dough?
You should mix the ingredients vigorously with a spatula or wooden spoon for about 3 minutes until a thick, cohesive dough forms.
What are the nutritional benefits of this biga?
One serving contains 400 calories, 12g of protein, and 2g of fiber.
How many carbohydrates are in this recipe?
There are 80g of carbohydrates in this sourdough biga.
Does this biga contain any sugar?
No, this recipe contains 0g of sugar.
Why should I oil the bowl and plastic wrap?
Oiling the bowl and plastic wrap prevents the dough from sticking and keeps it from drying out during the long rise.
What is the fat content of this biga?
The recipe contains 2g of fat.
What bread recipe is this biga specifically recommended for?
It is highly recommended for the Chewy Italian Bread (recipe #176167).
What happens to the biga during the 12-18 hour rise?
The biga will expand and may fall back slightly as the fermentation process occurs.
How much sourdough starter is used?
The recipe calls for 1/2 cup of active sourdough starter.
Is there any cholesterol in this recipe?
No, the cholesterol content is null.
What kind of bowl should I use for the fermentation?
A well-oiled, large, deep bowl is required to allow the dough enough room to expand.
What is the total ingredient count?
There are 3 ingredients: sourdough starter, warm water, and unbleached white flour.
How does this biga improve the texture of bread?
It helps achieve a chewy crust and an airy crumb in the finished loaf.
What tool is best for mixing the dough?
A sturdy spatula or a wooden spoon is recommended for mixing the dough.
What is the first step in the instructions?
Combine the sourdough starter and warm water in a medium mixing bowl and stir until smooth.
How much flour should I add?
Gradually add 1 cup of unbleached white flour to the mixture.
Is this biga suitable for artisan bread?
Yes, it is specifically designed for artisan Italian bread to provide authentic flavor.
Should the sourdough starter be active?
Yes, the recipe specifies using 1/2 cup of active sourdough starter.
What is the sodium content?
The sodium content for this recipe is listed as null.
How do I ensure all dough is transferred to the fermentation bowl?
Use a spatula to scrape all the dough from the mixing bowl into the oiled fermentation bowl.
What are the primary tags for this recipe?
The primary tags include sourdough, biga, italian bread, artisan, and fermented.
Where should the biga be placed during the 12-18 hour rise?
It should be placed in a warm area to facilitate fermentation.
Can I use bleached flour instead?
The recipe specifically calls for unbleached white flour for the best results.
How do I know the biga is ready?
After 12 to 18 hours of rising and fermentation, it is matured and ready to be used in your bread dough.