Biga

In Italian

Precisando che ad ogni prodotto corrisponde un tipo di biga, possiamo generalizzare dicendo che la biga non è altro che un pre-impasto asciutto per il quale si prevedono molte ore di lievitazione. Gli effeti positivi della biga sono:

• Maggiore digeribilità del prodotto
• Maggiore conservatibilità del prodotto

In English

Biga is a type of starter used to make traditional Italian breads. In Italy, “biga” is used to refer to sourdough sponges, collectives of wild yeast, and other starters. If an Italian recipe includes “biga,” cooks should consult the recipe to make sure that they are using the right type, since the term is so all-encompassing. When a biga is used, bread is lighter, with bigger holes and a more moist crumb. The result is a classic Italian country bread, a popular baked good in many parts of the world. In some parts of Italy, the biga is known as “la madre,” or “the mother,” a reference to the idea that biga is the mother of the bread. Making biga is a type of pre-fermentation, promoting developing and maturation of the yeast. Since the yeast is more developed, the bread made with a biga takes longer to rise, but it also has a more complex and evolved flavor. As with many pre-fermentation processes, it takes practice to make a biga. A classic biga is made from the unsalted dough of the previous day's bread. The cook simply scoops a wedge of dough out before salting or sweetening it, and sets it aside tightly wrapped in a cool place overnight. Putting the biga under refrigeration will slow the development of the yeast, while a biga can mature in a warm place in around six hours. The next day, the cook uses the biga in a bread recipe, pulling another chunk of dough out to repeat the process. When this system is used, the biga will need to be periodically refreshed, as it is not collecting new yeasts and the colony can become weakened. Other cooks make a large batch of dough intended for use as a biga. It starts with dissolving one half teaspoon of yeast in three quarters of a cup of water and allowing the mixture to sit until foaming before adding around two and one half cups of flour. The biga dough is loosely kneaded, and it will be more dry and less elastic than regular bread dough. The biga can be left in a warm place to mature, refrigerated for up to three days, or frozen for up to three months. Many Italian breads such as ciabatta are made with a biga base. As the biga rests, the yeasts inside multiply, and they also form complex flavors and aromas which enhance breads made with a biga. The flavor and texture of a biga-based bread is significantly different than an ordinary yeast bread, and some consumers appreciate the additional complexity.

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