Biga Romana in Teglia (Makes 3 dough balls weighing 470 grams each) Biga: 1 gram active dry yeast 200 grams water 400 grams bread flour Dough: 440 grams cold water 375 grams 00 flour 20 grams salt Ferment Biga for 8-10 hours. Mix dough until smooth and reaches 75 degrees F. Add dough to ferment in the fridge for 12 hours. Divide and shape the dough balls. Add back into the fridge for a 12-24 hour cold fermentation. Bake at a higher temperature around 450-500 degrees F in a home oven.