This is the best, yet the easiest bread I've ever made. It doesn't require kneading, I will show you an infinitely easier alternative that will give you the crust you want from the perfect bread. Keep watching!
Hi! I recently discovered your channel and was excited to make some of your recipes today. I made the seeded rolls with flax and sesame seeds and the mini baguettes, and they turned out great! This one, on the other hand, didn't, and it took forever to rise (probably because of the biga). I admit this is my first time working with biga and I knew the scant amount of yeast in the starter wouldn't be enough to give a substantial and sufficient rise in the final dough. I also noticed bits and pieces of biga not fully incorporated when I went in for the folds. It's been over 5 hours since my last fold, and while it's rising, it's slowly doing so. Hopefully the final product will turn out great!
Hi Harvey! Biga is a very versatile thing, you would expect it to be tricky due to its low yeast content, but it's actually the opposite. The yeast has an exponential growth, even with a tiny amount it starts dividing and dividing until the process becomes explosive. The yeast content in biga is actually very high after it has finished fermenting. Now back to troubleshooting. How was your biga when you used it? Was it well-risen with lots of bubbles or was it "weak" and sticky? What's the temperature in your kitchen? If it's too warm (over 24-25°C (75-77°F)), I would advise finding a cooler place or even putting the biga in the fridge overnight and taking it out 1-4 hours before use. I use biga weekly, for bread and for pizza, and it never failed me.
Grazie! Io lo lascio a temperatura ambiente nel luogo più fresco della casa, ma se la temperatura dovesse superare i 24 gradi è meglio farlo riposare in frigo.
Hi Magda. First of all, thank you for trying my recipe! ♥ In my experience, some flours absorb significantly more water than others (especially those with higher protein content), so I would add just a tiny bit more water to the biga and to the dough itself. Add just enough so that the biga comes together without falling apart. Same for the dough, don't be afraid of it being too soft. I make this bread twice a week using the exact same quantities and it never failed me (in fact, I'm preparing one right now while typing this comment 😅). Out of curiosity, did you measure using cups or weighed the ingredients in grams?
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This is the best, yet the easiest bread I've ever made. It doesn't require kneading, I will show you an infinitely easier alternative that will give you the crust you want from the perfect bread. Keep watching!
That crunchy sound in the beginning 🤤 Love your work!
Thank you ♥
I love the sound of the crunchy bread!!!!
Thanks for your recipe I'm making today it's very nice ❤❤❤❤
Thanks Sandy ♥
Biga the better. So fun!
Thank you for sharing!
Thanks for watching! I love biga, quick to make and the bread tastes amazing!
Looks so delicious 😋
Thank you 😋
Perfect bread! Good job!
Thank you 😋
I love it, the crispy sounds are so soothing. I will give it a try this weekend.
Please do!
I love your bread. I make it always
Hi! I recently discovered your channel and was excited to make some of your recipes today. I made the seeded rolls with flax and sesame seeds and the mini baguettes, and they turned out great!
This one, on the other hand, didn't, and it took forever to rise (probably because of the biga). I admit this is my first time working with biga and I knew the scant amount of yeast in the starter wouldn't be enough to give a substantial and sufficient rise in the final dough. I also noticed bits and pieces of biga not fully incorporated when I went in for the folds. It's been over 5 hours since my last fold, and while it's rising, it's slowly doing so. Hopefully the final product will turn out great!
Hi Harvey! Biga is a very versatile thing, you would expect it to be tricky due to its low yeast content, but it's actually the opposite. The yeast has an exponential growth, even with a tiny amount it starts dividing and dividing until the process becomes explosive. The yeast content in biga is actually very high after it has finished fermenting.
Now back to troubleshooting. How was your biga when you used it? Was it well-risen with lots of bubbles or was it "weak" and sticky? What's the temperature in your kitchen? If it's too warm (over 24-25°C (75-77°F)), I would advise finding a cooler place or even putting the biga in the fridge overnight and taking it out 1-4 hours before use.
I use biga weekly, for bread and for pizza, and it never failed me.
Wow yummy very lovely texture love it I make my own bread this will be great for me to try, thank u so much for sharing this recipe ❤❤
My pleasure 😊 I hope you enjoy! ♥
Also check out today's video, I'm sure you'll love it!
Ottimo,complimenti,il riposo del lievitino va fatto in frigo?
Grazie! Io lo lascio a temperatura ambiente nel luogo più fresco della casa, ma se la temperatura dovesse superare i 24 gradi è meglio farlo riposare in frigo.
Tolles Brot Rezept 👍🏻😍
Viele liebe Grüße
CHRISSY
Can whole wheat be used?
I tried making the biga but it would not come together and my bread did not rise much . Your dough looks so wet mine was not.
Hi Magda. First of all, thank you for trying my recipe! ♥ In my experience, some flours absorb significantly more water than others (especially those with higher protein content), so I would add just a tiny bit more water to the biga and to the dough itself. Add just enough so that the biga comes together without falling apart. Same for the dough, don't be afraid of it being too soft. I make this bread twice a week using the exact same quantities and it never failed me (in fact, I'm preparing one right now while typing this comment 😅). Out of curiosity, did you measure using cups or weighed the ingredients in grams?
@@Food-Language I use cups. I did add water a little at a time. I’m actually baking one now the Biga was perfect this time around.
@@magdarivera9932 That's great! Please let me know how it goes. Enjoy your bread! ♥