Biga (starter dough)

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Original recipe from The Il Fornaio Baking Book

kept byjanetlsanders
recipe by

Notes:

Makes about 5 cups

Categories:
- Bread
- The Il Fornaio Baking Book

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Ingredients:

¾ teaspoon active dry yeast
½ cup warm water (105 degrees)
3 ½ cups unbleached breaded flour
1 ¼ cups cool water

In a small bowl dissolve the yeast in the warm water. Set it aside until it is creamy, about 15 minutes.

Measure the flour into a large bowl. Using a sturdy wooden spoon, form a well in the center of the flour and add the yeast mixture and cool water to the well. Using the spoon stir together all the ingredients until sticky and difficult to stir but nevertheless thoroughly combined. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using.

Store in the refrigerator for up to 2 weeks. To use, rinse a measuring in cool water, scoop out the amount of starter needed, and bring to room temperature.

The Il Fornaio Baking Book