Biga

A stiff Italian pre-ferment made from flour, water, and a tiny amount of yeast. It is mixed into a firm dough and allowed to ferment for 12-16 hours before being added to the final dough to add complexity and strength.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Think of biga as a 'strength booster.' Because it's stiff, it helps add structure to wet doughs like ciabatta.

Watch it at the bench