A biga is an Italian stiff pre-ferment, typically at 50-65% hydration with very little yeast. It ferments for 12-24 hours and adds strength, complexity, and a nutty, wheaty flavour to bread. It's drier and firmer than a poolish.

How is a biga different from a poolish?

A poolish is 100% hydration (equal flour and water) and fairly loose. A biga is typically 50-65% hydration, making it a stiff, dough-like mass. Biga develops more acetic acid (vinegar-like tang) while poolish develops more lactic acid (milder, creamy). Biga also adds more dough strength.

How long should a biga ferment?

Typically 12-24 hours at room temperature (18-22°C). A fully fermented biga will have roughly doubled, have a slightly domed top, and smell yeasty and complex. It should be used before it collapses.

What breads benefit from a biga?

Ciabatta traditionally uses a biga. It's also excellent for focaccia, Italian white bread, and any recipe where you want dough strength with complex flavour. Many professional Italian bakeries use biga for all their bread.

What is the difference between a biga and a poolish?

A biga is a stiff Italian pre-ferment (50-60% hydration) that produces bread with a nutty, wheaty flavour and open crumb. A poolish is a wet French pre-ferment (100% hydration, equal flour and water) that gives a more delicate, slightly sweet flavour. Both improve flavour and keeping qualities.

BakeCalcs

Biga Calculator

Calculate flour, water, and yeast for a biga pre-ferment and adjust the final dough.

Total Flour in Recipe

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Biga Percentage

Biga Hydration

50-65% is typical

How We Calculate This

A biga is a stiff Italian pre-ferment. Unlike the wetter poolish, a biga typically runs at 50-65% hydration with minimal yeast, fermenting overnight.

The Calculation

Biga flour = Total flour × biga percentage (30-50%)
Biga water = Biga flour × hydration (typically 60%)
Biga yeast = Biga flour × 0.1% (very small amount)
Remaining flour = Total flour − Biga flour
Remaining water = Total water − Biga water

Biga vs Poolish

Biga: ~60% hydration, stiff, acetic tang, adds strength
Poolish: 100% hydration, liquid, lactic tang, adds extensibility

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.