Ingredients
Base = 1× batch.
- 1/4 tsp active dry yeast
- 1/4 cup warm water
- 13/16 cup room-temperature water
- 2 1/2 cups unbleached all-purpose flour
Optional baker’s % reference (base 100% flour): yeast ~0.5%, total water ~41% warm + 59% room-temp (overall ~41% + 59% of hydration water for mixing context).
🌾 Contains Gluten
🧀 Dairy-Free
🥚 Egg-Free
Preparation Method
- Dissolve yeast in warm water; rest ~10 minutes until creamy.
- Stir in room-temperature water, then mix in flour until fully incorporated; dough is firm and slightly tacky.
- Place in a lightly oiled bowl, cover, and ferment at cool room temperature (~22 hours) until tripled and aromatic.
- Refrigerate until needed. Scoop the required amount into your dough formula.
| Calories | ~260 kcal |
| Carbohydrates | ~54 g |
| Protein | ~8 g |
| Fat | ~1 g |
Use Your Biga In:
- Focaccia e Schiacciata — airy, aromatic crumb with crisp edges.
- Italian Pizza — better flavor, structure, and digestibility.
- Schiacciata con l’uva — seasonal grape focaccia with gentle sweetness.
Pair savory bakes with Chianti Classico or Morellino; sweet bakes with Vin Santo or a dry sparkling.