Ciabatti
Source of Recipe
Recipezaar
List of Ingredients
That is how many recipes for Italian breads are leavened, with a "biga." Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. Biga is usually made fresh every day, sometimes by saving part of the dough and setting it aside for the next day's baking.
Here is a basic recipe for making a fresh biga:
3/4 teaspoon active dry yeast
1/2 cup warm water
3 1/2 cups unbleached bread flour
1 1/4 cups cold water
In a small bowl, add the warm water and sprinkle the yeast over the top. Let stand until yeast is foamy and has dissolved (about 15 minutes).
Put flour into a large bowl, make a well and pour in the yeast mixture and cold water. Using a sturdy spoon, mix it together until sticky and difficult to stir, but thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
Store the biga in the refrigerator for up to 2 weeks.
To use, rinse a measuring cup in cool water, scoop out the amount of biga needed, and bring to room temperature.
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