What Is a Biga?
A biga is a stiff Italian pre-ferment, typically at 50-60% hydration. Unlike a poolish (which is wet), a biga is firm and dough-like. It ferments slowly, producing less acidity and more complex aromatic compounds.
Biga vs. Poolish
| Property | Biga | Poolish |
|---|---|---|
| Hydration | 50-60% | 100% |
| Texture | Stiff, dough-like | Liquid, batter-like |
| Fermentation | 16-24h | 8-18h |
| Flavor | Nutty, complex | Sweet, wheaty |
| Dough strength | Adds strength | Adds extensibility |
| Acidity | Low | Medium |
| Ingredient | Amount |
|---|---|
| Flour | 300g |
| Water | 165g (55%) |
| Yeast | 0.3g fresh (0.1g dry) |
Signs of a Mature Biga
- ✕ Roughly doubled in volume
- ✕ Craggy, cracked surface
- ✕ Earthy, nutty aroma
- ✕ Firm but yielding when pressed
- ✕ Internal structure shows irregular holes
Using Your Biga
Tear the biga into small pieces and add to your remaining flour, water, salt, and yeast. The biga is stiffer, so you may need to extend mixing time. It will integrate fully with patience.
Why Italian Pizzaioli Love Biga
Biga adds structure without tightness. It makes dough that's strong enough to handle high hydration but still stretches beautifully. The long, cool fermentation produces aromatic compounds you simply cannot get from a direct dough.
Temperature Is Critical
Biga should ferment cool — ideally 16-18°C. A warm biga (above 22°C) ferments too fast and develops unwanted acidity. In summer, use your fridge to control temperature.
