Let's talk about Biga.

It is worth reiterating that one can get stubborn, everyone can make their own "version", one can hold a thousand personal opinions, but the point is that... it is not a question of personal interpretation!, but of a method, recognized as such by masters, academies and schools of the white art, of its functioning at the level of chemical and enzymatic processes.

When preparing the biga you cannot and should not knead, if the biga is kneaded the gluten will develop and leavening will begin and it will ripen too early

In simple words, if you knead the biga you lose all its main properties and functions.

We remind you that the functions of a correct biga are to accentuate aromas and flavors, to form a greater structure and to increase the shelf-life of the finished product.

Start by placing the flour in a large bowl, where you will use strong flour (from w300 up), add 1% of fresh brewer's yeast (alternatively 1/3 of dry yeast) and finally add a hydration of 45% (in the case of less refined flours you can even reach 50%).

Mix the ingredients with a wooden spoon until you obtain well separated dough shavings, and you will have to continue mixing until there is no longer any trace of dry flour (production time 1 minute).

Once prepared, it should be left to rest in a container with perforated film for 16 hours at a temperature of 18°.

For those who have no way of keeping the biga at 18° you can opt to use the fridge, which however involves an extension of the time reaching a minimum of 24 hours.