"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Reply
 
Thread Tools Display Modes
 
Old 12-10-2004, 07:17 PM   #1
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
REC: Better bread with Biga

I have become wedded to making bread using a "biga" which is essentially a starter using a pre-fermented bread dough made with flour, water and a small amount of yeast and then allowed to rise from anywhere from 8 to 24 hours. The "biga" is then used as part of the dough in the final recipe. It adds both flavor and keeping qualities.

A "biga" may be made in quantity and frozen for subsequent bread making. I make it in quantity, chill it overnight in the 'frig and then divide the dough into 6oz portions (a convenient amount for me) and store it, well-wrapped in plastic wrap, in the freezer. The day before I intend to make bread with the biga, I take a pkg and put it in the 'frig to defrost.

My recipe for "biga" comes from The Italian Baker by Carol Field. The "bakers pecentage" for this is
> flour (I use AP flour) - 100%
> water 74%
> yeast .25%

for those who would like more complete instructions, please go to
http://home.earthlink.net/~myjunketc...Bread/biga.jpg which gives her biga recipe complete with my comments in the margins.

__________________

__________________
subfuscpersona is offline   Reply With Quote
Old 12-11-2004, 09:46 AM   #2
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
This sounds a lot like "Freindship Bread", so called because you take the starter and share it with a freind. :D

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-11-2004, 09:47 AM   #3
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
This sounds a lot like "Freindship Bread", so called because you take the starter and share it with a freind. :D

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-13-2004, 03:10 PM   #4
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
Quote:
Originally Posted by Goodweed of the North
This sounds a lot like "Freindship Bread", so called because you take the starter and share it with a freind.
This is not a starter in the classic sense that it must be maintained by periodic feedings.

I routinely kill any plant that appears in my home simply by benign neglect. True starters demand as much care as plants. Therefore, I am not a resource for maintaining a starter, Amish or otherwise.

The link in my original post simply gives a recipe for a pre-fermented bread dough that may be made in quantity, frozen in suitable portions and then used as one ingredient in a subsequent bread recipe. My experience is that a pre-fermented dough can be successfully frozen. Home bread makers who are used to using pre-fermented dough as part of a final bread recipe may find this (minor) point useful.

Once the craziness of the holidays has ebbed, I plan to post some bread recipes that use this starter as an ingredient.
__________________
subfuscpersona is offline   Reply With Quote
Old 04-24-2007, 12:31 PM   #5
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
Basic White Bread (or Rolls) with Biga

Click image for larger version

Name:	bigaRollsGlazed.jpg
Views:	150
Size:	31.9 KB
ID:	2675 Click image for larger version

Name:	buttermilkWhiteLoafBread-08.jpg
Views:	162
Size:	46.9 KB
ID:	2676

For my recipe for white bread with biga (makes *either* 2 loaves or about 20 rolls) click here. The file is in Adobe Reader format and you're welcome to view, print and/or download it. Instructions are given for the biga and the final bread. Ingredients are given by weight (ounces and grams) and by volume and the bakers percentage is also given. The link includes detailed instructions and photos.

This recipe calls for 12 oz biga. I normally make a 3-pound batch of biga and freeze it in 12 oz packets. If you have frozen biga on hand, it makes it much simpler to make this bread (frozen biga will keep for about 6 months).

for about 3 pounds Biga
bread flour: 30.0 oz / 848.0 gm / ~ 6 cups + 4 tsp
water: 20.0 oz / 566 gm / ~ 2-1/2 cups
yeast : .1 oz / 3 gm / ~ 1 tsp Instant or ~ 1-1/4 tsp Active Dry
__________________
subfuscpersona is offline   Reply With Quote
Old 04-24-2007, 01:48 PM   #6
Cook
 
Join Date: Mar 2007
Location: Dayton, Ohio
Posts: 57
It sounds intriguing. I am going to try this. Your pictures make it look wonderful. Our Dean of student development is a bread baker and I believe I have heard him mention the Biga style. He has an outdoor/backyard brick oven specifically built for baking his bread. Some of his famous bread was served in our faculty-staff dining room last week and I could have made a meal of the bread but it really complemented the Tuscan Style chicken that was served.
__________________
Mirandgl is offline   Reply With Quote
Old 04-24-2007, 03:21 PM   #7
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 619
If it works for you (Biga) fine. I use grandulated yeast and have the same
results. It is a matter of choice. Your choice.
__________________

__________________
Aria is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread Making Invite 4 All - a Collaborative Bread Thread subfuscpersona Breads, Pizza & Sandwiches 115 10-27-2007 01:56 AM
Pita Bread masteraznchefjr Unleavened Breads 3 01-31-2005 06:35 AM
Breadman bread machine recipe buckytom Breads, Pizza & Sandwiches 1 11-14-2004 07:38 AM
4 Cranberry Bread Recipes Filus59602 Breads, Pizza & Sandwiches 0 11-06-2002 09:53 PM
Bread Machine Caramel Apple and Pecan Bread....LF + EXc Filus59602 Breads, Pizza & Sandwiches 0 10-21-2002 11:21 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.