How to Make Biga Dough

• To make biga dough, take a bowl and put the flour, dry yeast, and pour the cold water onto the yeast.
• Mix the ingredients roughly with your hands in the bowl until the water is completely absorbed.
• The resulting dough is not compact, but as shown in the photo, it will resemble more of a "shredded" appearance, the look of Biga Dough at this point is torn dough.
• Cover the bowl with a well-wrung damp cloth and place it in contact with the dough.
• At this point, we can place the bowl in a cool place at 18°C (64°F) for 18-20 hours, alternatively, it can be placed in the fridge at 4°C (39°F) for 24 hours. If stored in the fridge, it should be left for a few hours at room temperature before being used. The biga should be kept at a low temperature because it should not rise but mature.
• When the biga dough has finished maturing (not rising), it can be worked by hand on a work surface to obtain a smooth ball. Our Biga Dough is ready to make all kinds of leavened products such as Bread with Biga and Pizza with Biga.