{"id":1683,"date":"2014-05-22T10:42:48","date_gmt":"2014-05-22T08:42:48","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/ecole-du-pain-lecon-1-biga-levain-fermente\/"},"modified":"2024-06-26T16:09:55","modified_gmt":"2024-06-26T14:09:55","slug":"ecole-du-pain-lecon-1-biga-levain-fermente","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-du-pain-lecon-1-biga-levain-fermente\/","title":{"rendered":"Biga &#8211; recette de levain"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Faire du pain avec de la Biga (poolish, levain pr\u00e9ferment\u00e9)<\/h2>\n\n\n\n<p>En Italie, pour de nombreuses sp\u00e9cialit\u00e9s de pain, la <a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-pate-a-pizza-originale-comme-a-naples\/\">Pizza<\/a>, la <a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-focaccia\/\">Focaccia<\/a>, ou encore le <a href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/recette-ciabatta\/\">Ciabatta<\/a>, on utilise de la <em>Biga<\/em>. Un levain pr\u00e9ferment\u00e9 de farine, de levure et d&rsquo;eau, qui est g\u00e9n\u00e9ralement pr\u00e9par\u00e9 la veille. Gr\u00e2ce au long temps de fermentation, il est \u00e9galement possible de r\u00e9duire consid\u00e9rablement la quantit\u00e9 de levure utilis\u00e9e, de mani\u00e8re \u00e0 ce que l&rsquo;ar\u00f4me de levure soit \u00e0 peine perceptible dans le pain.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comment pr\u00e9parer la Biga<\/h2>\n\n\n\n<p>Pour pr\u00e9parer la <em>Biga<\/em> pour un pain de 1 kg de farine, il vous faudra<br>+ 100 ml d&rsquo;eau ti\u00e8de<br>+ 8-10 g de levure fra\u00eeche<br>+ 175 g de farine. Comme le levain doit fermenter tr\u00e8s longtemps, la farine Caputo Cuoco est particuli\u00e8rement recommand\u00e9e.<\/p>\n\n\n\n<p><br>Dissolvez d&rsquo;abord la levure fra\u00eeche dans l&rsquo;eau ti\u00e8de. Incorporez ensuite la farine \u00e0 l&rsquo;aide d&rsquo;une fourchette. Laissez ensuite la Biga reposer toute une nuit ou au moins quelques heures dans un endroit chaud, dans un bol recouvert d&rsquo;un torchon humide ou de cellophane. Ensuite, p\u00e9trissez le reste de la farine dans le m\u00e9lange et laissez reposer la p\u00e2te \u00e0 nouveau. Selon le pain que vous voulez pr\u00e9parer, du Ciabatta, de la Focaccia ou de la Pizza, suivez ensuite la recette correspondante.<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-7333\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2014\/05\/Brotschule-Biga.jpg\" alt=\"levain pr\u00e9-ferment\u00e9 biga\" class=\"wp-image-7333\"\/><figcaption class=\"wp-element-caption\">Pr\u00e9paration du levain Biga<\/figcaption><\/figure>\n<\/div>\n\n<p><!-- END --><\/p>","protected":false},"excerpt":{"rendered":"<p>En Italie, le \u00ab biga \u00bb, un levain de farine, levure et eau utilis\u00e9 pour diverses sp\u00e9cialit\u00e9s de pain, se pr\u00e9pare la veille. Il permet de r\u00e9duire la quantit\u00e9 de levure et d&rsquo;att\u00e9nuer le go\u00fbt de celle-ci dans le pain fini.<\/p>\n","protected":false},"author":2,"featured_media":1682,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Biga - recette de levain - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-du-pain-lecon-1-biga-levain-fermente\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Biga - recette de levain - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"En Italie, le \u00ab biga \u00bb, un levain de farine, levure et eau utilis\u00e9 pour diverses sp\u00e9cialit\u00e9s de pain, se pr\u00e9pare la veille. Il permet de r\u00e9duire la quantit\u00e9 de levure et d&#039;att\u00e9nuer le go\u00fbt de celle-ci dans le pain fini.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-du-pain-lecon-1-biga-levain-fermente\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2014-05-22T08:42:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-26T14:09:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/biga-vorschau.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"425\" \/>\n\t<meta property=\"og:image:height\" content=\"425\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-du-pain-lecon-1-biga-levain-fermente\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ecole-du-pain-lecon-1-biga-levain-fermente\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Biga &#8211; 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