Bigas Sgisn Software Download
Antipas Zorn
When I came here in Canada, I missed every Filipino food that I love to eat then. One time, when I had a conversation with my mother through skype, Ate Nene was in our house, so I asked her about the recipe of her putong bigas. Without second thought, she shared it to me. But, due to my negligence, I misplaced it.
I originally tried this bread with the 90% biga version. I struggled with lumpy dough like others did and couldn't get them all out. Even with the lumps, my sister-in-law really liked the bread, and she asked for it again this week.
I decided to give it another go but approach it a little less extreme. The flours and hydration are the same as the original, but I reduced the biga to 50% of the flour and increased the biga hydration from 47% to 55%. In addition, this time instead of adding final dough water and starting to mix right away, I added the final dough water to the biga and let it soak for a 5-10 minutes to hydrate the flour a little more. Then, I gently worked it to start loosening it up. The Final Dough flour was added a bit at a time and worked into the loosened biga.
This method worked MUCH better. No clumps and a nice smooth dough formed after a few rounds of bowl kneading with 10 minute rests. My next attempt at this will be to keep the PFF at 50% but work the biga hydration back down towards 50%. My understanding is that there's a unique aroma and fermentation that occurs when the biga is sub 50%. But... that was from reading other threads and I may have misinterpreted the statement. Anyone with experience using low hydration bigas and if it's a noticeable difference from the 55% hydration version I used with this bread?
The biga is a pre-ferment most underutilised and it's so refreshing to see it made well use of. Certainly, it is evident, to me at least, that the biga has done its job in providing lots of strength. Very strong and bold bloom there!
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I have recipes for morcon and kilawing labanos at atay ready to be published in my draft box but since I posted my dinuguan a couple of days ago, I thought the best follow up would be its perennial pair, puto. Because what's better to serve with hearty and savory pork blood stew than soft and fluffy steamed rice cakes?
Although all-purpose flour, cake flour or even hotcake mixes are also used in making this kakanin, traditional putong puti is made from rice grains soaked in water overnight and processed into a smooth batter called galapong. The fermented rice batter is then steamed in banana-lined bamboo platters (bilao) or individual molds.
Over the years, home cooks have spun these native cakes into many delicious varieties by adding extracts such as pandan and ube flavorings or by topping them with slices of cheese or salted duck eggs. The recipe here is a for basic putong bigas which you can, of course, fancy up as you like.
Store leftovers in an airtight container; they will keep in the fridge for up to 3 days. When ready to serve, warm in the microwave for a few seconds or in the steamer for about 3 to 5 minutes until softened.
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