Biga: the Italian stiff preferment

What is biga?

Biga is a stiff preferment — a small batch of flour, water and a pinch of yeast mixed ahead of time and left to ferment for 12–18 hours before it goes into the final dough. "Stiff" means low hydration, usually 45–50% water, so it holds together as a shaggy, firm mass rather than a batter.

Italian bakers use it to build flavor and dough strength without a long bulk ferment of the whole batch. Only part of the flour is pre-fermented; the rest is added at mixing time.

Why bakers use it

A long, cool fermentation develops the organic acids and aromatic compounds you simply can't get from a fast, same-day dough. Because only a portion of the flour is pre-fermented, biga gives a milder, sweeter, nuttier flavor than poolish.

It also strengthens the gluten, which helps the dough trap gas and open into a light, bubbly crumb.

The classic ratio

A traditional biga is about 100% flour, 44–50% water, and 0.8–1% fresh yeast (roughly a third of that for instant dry yeast), fermented 12–18 hours at 16–18°C (60–65°F).

In a pizza recipe you typically pre-ferment 30–100% of the total flour as biga. 50% is a versatile starting point — and it's the default in the calculator's Biga mode.

How to build and use it

Mix the biga flour, water and yeast just until no dry flour remains — it should look rough and dry, not smooth. Cover and ferment until risen, domed, and smelling boozy and sweet.

Then break it into the final mix with the remaining flour, water, salt and any oil, and knead to a smooth, strong dough.

When to choose biga

Reach for biga when you want a drier, more workable dough and a classic Italian crumb — Roman teglia, pizza in pala, and many Neapolitan recipes. If you want a wetter, more open and slightly tangy crumb, consider poolish instead.