Biga

Is an Italian term that generally means pre-ferment. A biga is made from a mixture of flour, water, a small amount of yeast, and no salt. Typically uses a hydration sufficient to achieve a generally quite stiff, dough-like consistency, much like the final dough into which it is to be incorporated. It is allowed to ferment at room temperature for several hours, typically 12–24 hours or more before incorporating into the final dough.

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