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Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. For some home bakers, biga is used to refer to naturally leavened sourdough made with a stiff starter, without using baker's yeast.

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  • Biga (bread baking) (en)
  • Biga (masa de harina) (es)
  • Biga (alimento) (it)
  • 비가 (발효종) (ko)
  • Biga (massa de farinha) (pt)
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  • A biga é uma massa mãe firme, de farinha, um pré-fermento de origem italiana. (pt)
  • Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. For some home bakers, biga is used to refer to naturally leavened sourdough made with a stiff starter, without using baker's yeast. (en)
  • La biga es una masa madre firme, de harina, un prefermento de origen italiano. Al hornear con el método indirecto, las proporciones tales quedan bastante secas (alrededor de 450 g de agua por 1 kg de harina y 10g de levadura fresca). (es)
  • Nella panificazione con metodo indiretto, la biga è un preimpasto ottenuto miscelando acqua, farina e lievito in proporzioni tali che esso risulti piuttosto asciutto (circa 450 g di acqua per 1 kg di farina e 10 g di lievito di birra fresco). (it)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/Foccacia_pugliese_-_Biga.jpg
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  • Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. Biga techniques were developed after the advent of baker's yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor that was given up in this move. Bigas are usually dry and thick compared to a sourdough starter. This thickness is believed to give a Biga its characteristic slightly nutty taste. Biga is usually made fresh every day, using a small amount of baker's yeast in a thick dough, which varies from 45 to 90% hydration as a baker's percentage, and is allowed to ferment from 12 to 16 hours to fully develop its flavor. For some home bakers, biga is used to refer to naturally leavened sourdough made with a stiff starter, without using baker's yeast. (en)
  • La biga es una masa madre firme, de harina, un prefermento de origen italiano. Al hornear con el método indirecto, las proporciones tales quedan bastante secas (alrededor de 450 g de agua por 1 kg de harina y 10g de levadura fresca). Requiere el uso de harinas fuertes y balanceadas, con W mayor a 300 y F/E (relación fuerza/elasticidad) variando entre 0.5 y 0.6, tiempos de mezclado cortos, temperatura final no superior a 21 °C y una período de fermentación de 10 horas a 2 días a temperaturas de 16/18 °C, para bigas hasta 24 horas, o 4 °C en la primera fase y 18 °C en las últimas 24 horas, para bigas hasta 48 horas. Dependiendo del tipo de pan a preparar, luego se agregan los demás ingredientes. Después de una levadura adicional, la masa final se corta, se forma y se deja que suba de nuevo antes de hornear. (es)
  • Nella panificazione con metodo indiretto, la biga è un preimpasto ottenuto miscelando acqua, farina e lievito in proporzioni tali che esso risulti piuttosto asciutto (circa 450 g di acqua per 1 kg di farina e 10 g di lievito di birra fresco). Richiede l'impiego di farine forti ed equilibrate, con W maggiore di 300 e P/L (rapporto resistenza/elasticità) variabile tra 0,5 e 0,6, tempi brevi di miscelazione, temperatura finale non superiore a 21 °C e un periodo di fermentazione variabile da dieci a quarantotto ore a temperature sui 16/18 °C, per bighe fino a 24 ore, o 4 °C nella prima fase e 18 °C nelle ultime 24 ore, per bighe fino a 48 ore. A seconda del tipo di pane che si intende preparare, si aggiungono quindi gli altri ingredienti. Dopo un'ulteriore lievitazione, l'impasto finale viene tagliato, formato e lasciato ancora lievitare prima della cottura. (it)
  • A biga é uma massa mãe firme, de farinha, um pré-fermento de origem italiana. (pt)
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