Print

Italian Honey BIGA Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 13 reviews

This Italian Honey BIGA Bread recipe features a unique two-step fermentation process using a BIGA starter, combined with honey for a subtly sweet and tender crumb. The dough is enriched with powdered milk, egg, and butter, resulting in soft, flavorful rolls that are perfect for breakfast or as a delightful accompaniment to any meal. With an overnight BIGA rise and gentle baking, these rolls develop complex flavors and a beautiful golden crust.

Ingredients

For the BIGA Starter

  • 3 cups bread flour
  • 1 1/4 teaspoons active dry yeast
  • 3/4 cup plus 1 tablespoon water (60°F or 15°C)

For the Honey Bread Dough

  • 4 cups bread flour, plus more for dusting
  • 1 teaspoon active dry yeast
  • 1 cup plus 1 tablespoon water (70°F or 21°C)
  • 1/4 cup nonfat dried powdered milk
  • 1/4 cup honey
  • 1 large egg, whisked
  • 2 tablespoons unsalted butter, softened and cut into 1 tablespoon (14 grams) pieces
  • 1 3/4 teaspoons fine sea salt

Instructions

  1. Prepare the BIGA starter: In a stand mixer fitted with a paddle attachment, combine 3 cups bread flour and 1 1/4 teaspoons active dry yeast on medium-low speed. Slowly add 3/4 cup plus 1 tablespoon of 60°F (15°C) water. Once a shaggy dough forms, increase speed to high and mix until dough forms a solid mass, about 1–2 minutes. If mixing is difficult, switch to a dough hook. Transfer to a large bowl, cover with a tea towel, and let rise at room temperature for 12–16 hours until the surface is flat and crusted over.
  2. Prepare the honey bread dough base: Discard the thin crust top layer of the BIGA and measure 1 1/2 cups (368 grams) of the BIGA for use immediately. In a stand mixer fitted with a dough hook, combine 4 cups bread flour and 1 teaspoon active dry yeast on medium-low speed. Slowly add half of the 1 cup plus 1 tablespoon water (70°F or 21°C) until incorporated, then add 1 1/2 cups BIGA and mix.
  3. Incorporate remaining water and powdered milk: Add the remaining water slowly while mixing until the dough looks cohesive. Add 1/4 cup powdered milk and mix until combined.
  4. Add honey: Add 1/4 cup honey gradually, allowing the flour to absorb it before adding more. Use a silicone spatula to occasionally flip the dough to help the dough hook knead the honey through.
  5. Add egg: Mix in the whisked egg until mostly incorporated; the egg will continue mixing into the dough as it turns looser.
  6. Incorporate butter and salt: Increase mixer speed to medium and add the softened butter 1 tablespoon (14 grams) at a time, allowing each piece to be fully incorporated. Flip the dough occasionally to assist kneading. Add 1 3/4 teaspoons fine sea salt and mix until well blended.
  7. Knead to develop gluten: Increase mixer speed to high and knead until you hear a popping sound and the dough wraps around the dough hook. Flip the dough as needed to ensure thorough mixing. The dough should be smooth and very sticky.
  8. First rise: Form the dough into a tight ball and place in a mixing bowl. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 30–60 minutes, depending on room temperature.
  9. Shape rolls: Dust a work surface generously with bread flour. Roll the dough into a rectangle about 1/2 inch (1–2 cm) thick. Use a 3-inch (7 cm) round cookie cutter to cut approximately 16 rolls. Place them on a parchment-lined light-colored baking sheet, spaced at least 3 inches (8 cm) apart. Re-roll remaining dough and cut until all dough is used.
  10. Proof rolls: Lightly dust the tops of the rolls with flour to prevent sticking. Cover lightly with plastic wrap and proof in a warm, draft-free spot until doubled in size, about 30–60 minutes.
  11. Preheat oven: Heat the oven to 350°F (180°C).
  12. Bake rolls: Remove plastic wrap and bake rolls for 13–16 minutes, rotating halfway through baking, until they are lightly golden brown.
  13. Cool: Transfer the baking sheet to a cooling rack, cover rolls with a tea towel, and allow to cool to room temperature before serving.

Notes

  • Use the BIGA starter immediately after the long fermentation; discard the crusty top before measuring.
  • Temperature control is important: water for BIGA should be cooler (60°F/15°C) and for dough warmer (70°F/21°C) to encourage fermentation.
  • Flour dusting helps prevent sticking; don’t skimp on it when shaping rolls.
  • The dough is sticky and soft; use a bench scraper if needed to handle it during shaping.
  • Proofing times vary based on the environment; warmer conditions speed up rising.
  • These rolls are best consumed the day of baking for optimal freshness, but they can be stored wrapped at room temperature for 2 days.
  • For extra flavor, consider brushing the rolls with melted butter after baking.

Find it online: https://miracooking.com/italian-honey-biga-bread-recipe/