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Biga

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Here are the two starters I use most frequently in this book and in my restaurants. Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water. This "Tony's biga," which I call "Tiga," has 70 percent hydration. My poolish follows the traditional proportions of equal parts water and flour, so its hydration is much higher at 100 percent. Meat Free Recipes, Bread Recipes, Vegan Recipes, Dough Starter, Bread Starter, Biga Recipe, Ciabatta Bread Recipe, Italian Bread, Starters Recipes

Here are the two starters I use most frequently in this book and in my restaurants. Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water. This "Tony's biga," which I call "Tiga," has 70 percent hydration. My poolish follows the traditional proportions of equal parts water and flour, so its hydration is much higher at 100 percent.

AvatarZ
Zenda Weaver
Maggi, Bread Baking, Sourdough Baking, Vegan Baking, Puff Pastry, Savory, Food And Drink, Brunch, Favorite Recipes

90% biga loaf, as I learned from italian maestro Ezio Marinato.This means when you mix the dough, 90% of the flour is already prefermented. As a result we have a very digestive bread, also a lot of aroma and character.Method:Biga: 900 grams of bread flour + 405 ml water + 3 grams of instant yeast or 90 gr sourdough. Disolve the yeast in water. Add flour. Mix 1 minute at slow speed, just until you get wet flour threads. We don't want to develope gluten in this stage.

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Robin Talbot