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Pizza dough with biga - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Pizza dough with biga

    Hello, I have a question concerning biga. Biga is a firm ball of dough of slower fermentation and intended to enhance flavour of pizza crust. Isn't the same purpose achieved with overnight (or 1-2 days) cold fermentation of dough boules? Thank you. Dainius

  • #2
    the use of a biga will enhance flavour but won't do much for workability. a cold ferment improves flavour, texture and workability. it is also one less thing to do on the day

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