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Biga is a type ofpre-fermentation used inItalianbaking. Many popular Italianbreads, includingciabatta, are made using abiga.[1] Using a biga adds complexity to the bread's flavor[2][3] and is often used in breads that need a light, opentexture with holes. Apart from adding toflavor and texture, a biga also helps to preserve bread by making it less perishable.[4][5]
Biga techniques were developed after the advent ofbaker's yeast as bakers in Italy moved away from the use ofsourdough and needed to recover some of the flavor that was given up in this move.[citation needed]
For this leavening the term "poolish" is sometimes used, which derives from the mispronunciation of the English "Polish" or the German "polnisch". It probably[weasel words] derives from the fact that the biga was known in Poland, and was learned by Austro-Hungarian bakers thanks to the Poles; from there it arrived in England.[citation needed]
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