Italian Honey BIGA Bread
Bake a batch of Italian inspired honey bread rolls using BIGA, a pre-fermented dough that adds amazing flavor. These rolls are the perfect side dish on your dinner table.
Servings: 16 rolls
Calories: 340kcal
Equipment
- tea towel
- 3 inch (7 cm) circle cookie cutter
- light colored baking sheets
Ingredients
BIGA
- 3 cups bread flour
- 1 ¼ teaspoons active dry yeast
- ¾ cup plus 1 tablespoon water (60°F or 15°C)
Honey Bread
- 4 cups plus more for dusting bread flour
- 1 teaspoon active dry yeast
- 1 cup plus 1 tablespoon water (70°F or 21°C)
- ¼ cup nonfat dried powdered milk
- ¼ cup honey
- 1 large egg whisked together
- 2 tablespoons unsalted butter softened to room temperature and cut into 1 tablespoon (14 grams) pieces
- 1 ¾ teaspoons fine sea salt
Instructions
For the BIGA
- Mix flour and yeast in a stand mixer fitted with a paddle attachment on medium low speed. Slowly, add in water.
- Once a shaggy dough forms, bump the mixer speed up to high, and continue mixing until the dough forms into one solid mass, about 1–2 minutes. If your mixer is having trouble mixing the dough, switch to the dough hook.
- Transfer the dough to a large mixing bowl, and cover with a tea towel. Allow the dough to rise at room temperature for 12–16 hours until the top of the dough has crusted over and is flat (if it’s rounded/domed, it needs to sit for a longer time).
- Once ready, you must use it immediately. Cut off and discard a very thin layer of the crusty top of the BIGA then measure 1 ½ cups (368 grams).
For Honey Bread
- Mix flour and yeast in a stand mixer fitted with a dough hook attachment on medium low speed. Slowly, add in half of the water. Once combined, add 1 ½ cups (368 grams) BIGA and mix.
- Slowly, add in the remaining water, and mix until the dough looks cohesive.
- Add powdered milk; mix until combined.
- Slowly, add honey, allowing the flour to absorb the honey before adding in more. You can use a silicone spatula to flip the dough over periodically to help the dough hook catch and knead the honey.
- Add whisked egg; mix until mostly combined (the egg will continue to knead into the dough). The dough will become loosened at this point.
- Bump the mixer to medium speed, and add in butter 1 tablespoon (14 grams) at a time. Allow each piece of butter to beat in, flipping the dough over periodically to help the dough hook catch. Add in fine sea salt; mix until combined.
- Bump the mixer speed up to high and mix until you hear a popping sound and the dough wraps around the dough hook. Flip the dough as needed to ensure all of the ingredients are fully mixed (this is when the dough finally comes together). The dough will be smooth and very sticky.
- Roll the dough into a tight ball, then place in a mixing bowl. Cover with plastic wrap, and allow to rise in a warm, draft-free place until doubled in size, about 30–60 minutes. Rise time will vary depending on the temperature of your environment.
- Generously, dust a work surface with bread flour and roll the dough into a rectangle about ½ inch (1–2 cm) thick. Use a 3 inch (7 cm) circle cookie cutter to cut about 16 rolls from the dough. Place the rolls on a light colored baking sheet lined with parchment paper at least 3 inches (8 cm) apart. Re-roll the dough and continue cutting rolls until no dough remains.
- Lightly, dust the top of the rolls with additional bread flour to ensure nothing sticks to the top. Lightly, cover with plastic wrap and proof in a warm, draft free place until doubled in size, about 30–60 minutes.
- Heat oven to 350°F (180°C).
- Remove plastic wrap, and bake rolls for 13–16 minutes, rotating halfway through baking, until lightly golden brown.
- Place the baking sheet on a cooling rack, and cover with a tea towel. Allow rolls to cool to room temperature.
Notes
Storage: Store rolls in an airtight bag up to 3 days. For longer term storage, freeze the rolls.
Freezer Storage: For long term bread storage, it's best to freeze the rolls (it won't mess up the taste or texture). To freeze, line a baking sheet with parchment paper. Place rolls on the baking sheet and freeze, just until firm. Place the frozen bread in an airtight container in the freezer until you're ready to serve.
To Warm Rolls: To serve, heat oven to 350°F (180°C). Line a light colored baking sheet with parchment paper and place room temperature rolls on top. Bake for 10–15 minutes until warmed through and slightly crunchy on the outside.
If you notice the BIGA is sunken down in the middle, you've waited too long to use it, and you'll need to remake a new batch before baking bread.
Nutrition
Serving: 1roll | Calories: 340kcal | Carbohydrates: 66g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 274mg | Potassium: 132mg | Fiber: 2g | Sugar: 6g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
