Biga Starter / 意式酵头

Recipe Category:

Ingredients / 材料:

Method / 做法:

Stir the yeast into the warm water and let proof for 5 minutes. Stir in the flour and mix with a plastic spatula. Adjust the flour or water to form a rough dough ball. Transfer the dough to a floured surface and knead for 5 minutes until soft.
Proof the dough in a lightly oiled bowl, and cover with plastic wrap at room temperature until biga is bubbly and has tripled in size, 2-4 hours. Lightly knead to degas. If not using right away, cover and chill overnight or up to 3 days, freeze up to 2 weeks.

温水化开酵母，静置5分钟。拌入面粉，用塑胶刮刀拌匀成团。适当添减面粉或水。放到洒粉案台上，揉搓5分钟直到柔软。
将其放到抹油的碗里，盖上塑料保鲜膜室温发酵2-4个小时直到酵头产生丰富泡泡且体积胀大3倍。轻揉排出气体。如果不马上使用酵头，那么包好冷藏保存1-3天，或入冻柜保存达2星期。

"Biga Starter / 意式酵头" is part of these categories:

Do not show Chinese text

Back to Angie's Recipes