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I don't buy bread anymore! The new perfect BIGA bread recipe

Byamazingfoodstv


I’ve been baking this BIGA bread on repeat lately because it’s just that good. Crisp, blistered crust on the outside, light and chewy inside – it’s the kind of bread that makes you stop buying it from the store altogether. The method is simple, but the results are bakery-level.

For biga:

* Water – 3 tbsp (50 ml)
* Fresh yeast – ⅛ tsp (0.5 g) or dry yeast – ⅛ tsp (0.5 g)
* Bread flour – ¾ cup (100 g)

*Important note:* Leave the starter on the counter overnight, but only if temperatures in your kitchen don’t go above 71°F (22°C), otherwise keep it in the fridge.

For the dough:

* Water – 1 cup (230 ml)
* Bread flour – 2½ cups (320 g)
* Salt – 1¼ tsp (7 g)

Full printable recipe here 👉

*My other awesome channels:*
Sweet Bread Recipes 👉
Cookie Corner 👉

Tools I Used:

Baking pan I used to bake this bread: (I used two of them, one turned upside down and used as cover)

Alternative pan:
* – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* – same as the previous pan.

When it comes out of the oven, the crust sings as tiny cracks form, and the sound alone makes it worth the wait. The texture is unbelievably crispy, with a soft, airy crumb inside that smells faintly of sourdough. It’s a simple bread, but one that feels special every single time.

I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

#bread #foodlanguage #recipe

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49 Comments

  1. I've been baking this BIGA bread on repeat lately because it's just that good. Crisp, blistered crust on the outside, light and chewy inside – it's the kind of bread that makes you stop buying it from the store altogether. The method is simple, but the results are bakery-level.

  18. Greetings from Wisconsin. Delicious, I can taste the butter! Okay your directions are wonderful and I know I can do this. Can’t find bread with a few ingredients and no sugar, dough conditioner and all the other garbage that is in store bought bread. Thank you for a great tutorial.

  25. So I saw the other video where you make the exact same bread and I’m just wondering a few things

    1) why you started with so little water in this video but a cup of water in the other video and came out with the exact same bread. Why the difference?
    2) I have a family recipe that calls for 1 tbsp of yeast as opposed to your 1tsp of yeast so I’m wondering if your recipe is accurate.

  26. Are you using a convection oven or just a regular oven? It looks like I can see the fan turning in the background when you show the oven inside. If you’re using a convection oven, do you still set it at 420°F?

  27. こんにちは！日本から動画を見てます。実は日本では主食の米の価格が高騰していて、米の代わりにパンやパスタ等を食べる機会が増えています。今までパンを手作りした事は無かったのですが、あなたの動画で作り方を勉強して、家族にいつも美味しいパンを食べさせる事が出来てとても助かっています。ありがとうございます！

  34. Nice will try this one soon! Speaking of preferments, how about a traditional baguette with poolish recipe? I tried your latest baguette recipe and they came out good, but not truly “original” tasting. If I understand correctly real baguette use poolish … maybe I’m wrong

  46. Hallo, vielen lieben 🙏🏻Dank für die lecker ausschauenden Brote und das tolle Rezept❣️
    In der Zutatenliste wird
    Bread- flour angegeben, laut Internet soll da dem Weizenmehl, Backpulver zugesetzt sein. Ist hier in dem Rezept das Weizenmehl mit Backpulver oder nur reines Weizenmehl (in Deutschland Type 405 oder 550) gemeint?
    ❤ Grüße
    Katrin😘🥰

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