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Biga Based Dough - Forno Bravo Forum: The Wood-Fired Oven Community

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  • #16
    Re: Biga Based Dough

    Thanks Jay - any thoughts about reducing the IDY in the biga from 0.5% to .2% to minimise bubbles forming after the dough has proofed at room temp for a few hours?
    / Rossco

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    • #17
      Re: Biga Based Dough

      I think your question about yeast is from another thread. And...the way it is written is an increase. I don't consider big bubbles an issue so I don't worry about them. I would not drop the IDY by more than half in one step. Then if it still bugs you you can go down further. A farily common complaint in biga based breads is failure to mix the biga thoroughly into the dough leaving pockets of old dough in the new dough matrix. I kind of suspect the big bubbles may be pockets of old dough. (Buth they shouldn't be with your mixer so???)
      J

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      • #18
        Re: Biga Based Dough

        Yes, I cut my biga into small pieces first to ensure that it was correctly mixed.
        / Rossco

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