What is Biga?
Biga is a stiff preferment used in Italian baking, made by mixing flour, water, and a small amount of fresh yeast. With a typical hydration of 44–45%, it has a dry, crumbly texture and is used to enhance flavor, structure, and aroma in breads like ciabatta and artisan bread.
A Bit of History
Biga was developed in early 20th-century Italy as a response to the rise of commercial yeast. While yeast offered speed and consistency, it lacked the depth of flavor found in sourdough. Biga became the perfect middle ground—offering long fermentation benefits with the reliability of yeast.
The method was later codified by Maestro Piergiorgio Giorilli, who standardized hydration, yeast percentages, and temperature control for professional and home bakers alike.
🧠 Theory (Giorilli Formula)
- Flour: Strong flour (W 320–380 P/L 0.55)
- Hydration: 44–45%
- Yeast: 1% Fresh yeast (if you have dry yeast you can use this Converter)
- Mixing: Combine ingredients without kneading—no gluten development is needed
📌 The final dough temperature should be between 18–20°C. If too cold, fermentation slows; if too warm, acidity increases and the dough becomes sticky.
🌡️ Water Temperature Formula (Giorilli Method)
To achieve the correct final temperature, use this formula:
Water Temperature = 55 – Resting Temperature (Fermabiga or Room Temp) – Flour Temperature
This ensures the Biga ferments at the ideal rate.
This formula is also used in the Biga Water Temperature Calculator.
🕒 Fermentation and Maturation
- Ideal resting temperature: 16–20°C (optimal: 18°C) using a Fermabiga
- Fermentation time:
- Short Biga: 16–20 hours
- Long Biga: Up to 48 hours (first 24h at room temp, next 24h in Fermabiga or fridge at 4°C)
What Is a Fermabiga?
A Fermabiga is a temperature-controlled chamber used by professionals to maintain the Biga at a stable 16–20°C (ideally 18°C). This consistency helps prevent over-fermentation and ensures optimal flavor and structure. In home baking, a Fermabiga can be mimicked by using a wine cooler, a temperature-controlled proofing box, or by alternating between room temperature and refrigeration.
🏠 No Fermabiga? No Problem
If you don’t have a Fermabiga:
- Let the Biga rest at room temperature (18–22°C) for 3–4 hours
- Transfer it to the fridge at 4°C for the remaining time
This hybrid method slows fermentation and mimics professional conditions.
⚙️ Use the Biga Calculator
The Giorilli formula is a precise method for preparing Biga. Altering its parameters will result in a different preferment—similar in function, but not identical in behavior or outcome.
While professional bakers often rely on a Fermabiga (a temperature-controlled chamber that maintains the Biga at an ideal 16–20°C, typically 18°C), most home bakers don’t have access to such equipment.
To bridge this gap, I created the Biga Calculator. It helps you estimate the correct water temperature and fermentation time based on your actual kitchen conditions, supporting:
- Temperatures between 12°C and 26°C
- Hydration levels from 44% to 55%
You can play by changing the parameters of the Temperature and/or Hydration to see how this affects the time and adjust accordingly to your needs and plans.
This tool is especially useful for adapting the Biga method to home environments while staying as close as possible to professional standards.
💡 In hot weather or for time constraints:
- 55% hydration + fridge → ready in 24 hours
- 60% hydration + fridge → ready in 16 hours
✅ How to Know When Biga Is Ready
- Slightly domed top
- Nutty, mildly fermented aroma
- Visible bubbles
- Light, airy texture when broken
- pH between 5.3 and 5.6 (if using a pH meter)
⚠️ Signs of Over-Fermentation
- Strong alcoholic smell
- Frying or sizzling sound
- Collapsed structure
❌ If you notice these signs, discard the Biga—it will negatively affect your dough.
📊 How Much Biga to Use
| Type of Biga | Suggested Percentage of Total Flour |
|---|---|
| Short Biga | 30–50% |
| Long Biga | 20–25% |
| Full Biga | 100% (all flour from Biga) |
🧂 For Biga over 30%, add diastatic malt to replenish sugars and support yeast activity.
🍞 Final Product Characteristics
- Large, irregular air pockets
- Strong dough structure
- Rich aroma and flavor
- Crisp, golden crust
🎥 Learn from the Master
Watch Piergiorgio Giorilli demonstrate how to prepare Biga properly: https://youtu.be/U0b1_I57PGQ
The following calculators help you with recipe and proportions: