Sourdoughs

Italian Biga

Name: Italian Biga
Prep time: 5 min
Total time: 5 min
Yield: 7525 g
Cuisine: French
Ingredients: 5000 g All-purpose flour T55; 2500 g Water; 25 g Fresh yeast

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

All-purpose flour T55

g€/kg

Water

g€/kg

Fresh yeast

g€/kg

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Preparation steps

1
Mix flour, water (18-20°C) and crumbled yeast.
2
Mix on speed 1 for 3-4 min. Firm dough, barely developed.
3
Cover and ferment 16-24h at 16-18°C.
4
Ripe when it has doubled/tripled with a cracked surface and an alcoholic smell.
5
Crumble into the mixer with the final dough ingredients.
6
30 to 50% of total flour. Ideal for ciabatta.

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Nutritional values

Per 100g

Calories

232.9 kcal

Protein

6.7 g

Carbs

49.2 g

Sugars

1.2 g

Fat

0.7 g

Saturated fat

0.1 g

Fiber

1.8 g

Salt

0.0 g

Allergens

Gluten

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