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Today I made a biga based batch of dough and was very pleased with the results.
Recipe
Flour - 811.5 - 100.0%
Water - 537.6 - 66.3%
Yeast - 4.1 - 0.5%
Salt - 22.3 - 2.8%
Biga - 324.6 - 40.0%
I started the biga yesterday and proofed it in the fridge overnight. About 4 hrs ahead of the planned baking time I made a full batch of dough using baker's percentages to start, then adding flour/water to get the right consistency. I used the TBird to make 1.7kg dough in total. I let it rest at room temp for 2 hrs then folded it biefly before cutting and balling it. Then let it rest for 1 hour and started to bake. Nice crisp/chewy dough which handled very well. I used home made mozarella and home made tomato sauce with a variety of toppings.
Rossco
Recipe
Flour - 811.5 - 100.0%
Water - 537.6 - 66.3%
Yeast - 4.1 - 0.5%
Salt - 22.3 - 2.8%
Biga - 324.6 - 40.0%
I started the biga yesterday and proofed it in the fridge overnight. About 4 hrs ahead of the planned baking time I made a full batch of dough using baker's percentages to start, then adding flour/water to get the right consistency. I used the TBird to make 1.7kg dough in total. I let it rest at room temp for 2 hrs then folded it biefly before cutting and balling it. Then let it rest for 1 hour and started to bake. Nice crisp/chewy dough which handled very well. I used home made mozarella and home made tomato sauce with a variety of toppings.
Rossco
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