Can a biga sit in a metal bowl overnight or should I move it to stoneware?

[politicat]

(Basically, I'm asking how lazy I can be - can I leave it in the bowl of the standmixer, where it's going back tomorrow when it's time to add the other ingredients, or do I need to wash two bowls twice?)

[babylonsister]

1. What's a biga?

:shrug:

[politicat]

2. It's a bread sponge.... see here:

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=7081

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=7148

[babylonsister]

3. Who knew? Thanks! Did I mention...

I'm not a baker? :hi:

[NMDemDist2]

4. i'd suggest you wrap it in plastic wrap so it doesn't dry out

housewolf should be along later, but my gut says take it out of the stainless, here's what HW posted in the famous bread post

From "Crust and Crumb" by Peter Reinhart
This is a somewhat more complicated recipe and takes more time. It requires making a biga-style pre-ferment (a firm sponge) and then incorporating it into the bread dough.

Biga-style pre-ferment (firm sponge)
2.5 c flour
yeast (5/8 tsp active dry; 3/4 tsp instant)
3/4 c cool water

Combine, Knead for about 5 min until the flour is fully incorporated and the dough is smooth and tacky but not sticky. Add a little more flour or water if necessary.

Place the dough in a clean bowl, cover and allow to rise at room temp 3 - 5 hrs, or until increased at least 1/5 times.

Use immediately or punch down, wrap in plastic and refrigerate overnight.

[Warpy]

5. If it's really sour and acidic with sourdough starter, then move it

If it's just plain old yeast raised bread that you're too lazy to deal with tonight, yeah, you can just stick the whole thing in the fridge and retard the rising enough to hold it until tomorrow.

Just oil the top of the dough and cover it with plastic wrap. You don't want it drying out.