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1
Stir together the flour and yeast in a 4-quart bowl (or in the bowl of an electric mixer).
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2
Add 3/4 cup plus 2 tablespoons of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment).
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3
Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff.
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4
(It is better to err on the sticky side, as you can adjust easier during kneading.
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5
It is harder to add water once the dough firms up.)
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6
Sprinkle some flour on the counter and transfer the dough to the counter.
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7
Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky.
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8
The internal temperature should be 77 to 81F.
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9
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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10
Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
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11
Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap.
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12
Place the bowl in the refrigerator overnight.
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13
You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
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14
Biga will keep in the refrigerator for up to 3 days, or in the freezer for about 3 months.
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15
You can use it as soon as it ferments, but just as for poolish and pate fermentee, I prefer to give it an overnight retarding to bring out more flavor
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16
In Italy nearly every pre-ferment, including wild yeast or sourdough, is called a biga.
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17
So if you are making a recipe from another source that calls for biga, make sure you check to see exactly what kind of biga it requires.
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18
In this book, biga refers to the particular ratio of ingredients listed here.
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19
You can substitute all-purpose flour for the bread flour if you prefer, or blend all-purpose and bread flour as in pate fermentee.
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20
Biga %
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21
Bread flour: 100%
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22
Instant yeast: .49%
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23
Water: 66.7%
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24
Total 167.2%
