This BIGA Bread Roll Recipe Changed My Baking Forever! скачать в хорошем качестве

This BIGA Bread Roll Recipe Changed My Baking Forever!

This Italian-style bread roll recipe uses the Biga method, a type of pre-ferment that gives bread an incredible flavor, open crumb, and crisp crust. With just a few ingredients and no kneading required, these rolls rise beautifully and bake into soft, airy perfection. Follow the full process step by step to make bakery-quality bread at home! 🧂 INGREDIENTS For the Biga (pre-ferment): • 100g flour • 50g water • Pinch of yeast For the main dough: • 320g flour • 230g water • 2g yeast • 7g salt • All of the prepared Biga 🍞 RECIPE 1. Make the Biga: In a bowl, mix 50g water with a pinch of yeast, add 100g flour, and combine into a stiff dough. Tear into small pieces, place in a container, and rest at room temperature for 12–16 hours. 2. Mix the Main Dough: Add 230g water to a bowl, then the Biga pieces and 2g yeast. Mix to loosen the Biga. Add 7g salt and the remaining 320g flour, and mix until combined into a shaggy dough. 3. Folds: Cover and rest 30 minutes. With wet hands, fold from all sides and slap lightly. Repeat after another 30 minutes, then rest 1.5 hours until doubled in size. 4. Shape: Transfer dough to a floured surface, shape into a log, divide into 4 equal pieces, and form tight dough balls. Rest 10 minutes uncovered. 5. Form Rolls: Roll each piece into a cylinder, pinch to seal, and place on a parchment-lined tray. Cover and rest for 30 minutes. 6. Bake: Dust the tops with flour, score with a blade, and pour a few drops of water around the tray. Cover with another tray and bake at 220°C (430°F) for 20 minutes. Remove the top tray and bake another 10–12 minutes until golden brown. 📝 NOTES: • Biga adds complex flavor and structure to the dough — a slight tang and beautiful open crumb. • Water drops and the covered tray create steam for a perfect oven spring and thin, crisp crust. • Two folds strengthen the dough without kneading. • Letting the rolls rest uncovered briefly before shaping helps create surface tension for better rise. • More recipes like this coming every week — don’t forget to like & sub!