First attempt to combine Biga and no knead together. Quite happy with the result! I need to work on that tomato sauce though.
H20 75%
by funkyhog
7 Comments
TrustMeBro77
Good job man! What kind of oven?
karakumy
Great result. How long / what temperature do you ferment?
EntrepreneurBusy3156
Pic 5 tells the tale. Beautifully done crust 👍🏼
funkyhog
Thanks! Effeuno Evolution. Baking Temp was 480/410. Next time I’ll try 470 though.
The biga fermented for 16 hours at 18 Celsius.
your-boy-rozzy
Can you expand on the “no knead”?
ilsasta1988
Great results indeed.
Can you kindly explain how you combined biga and no knead? Have you made two doughs (one with biga and one no knead) and combined? Or have you made the biga no knead by il maestro Susta?
Biga can’t be no knead.
Advanced_Show9555
Very nice results! Could I possibly get your dough recipe
7 Comments
Good job man! What kind of oven?
Great result. How long / what temperature do you ferment?
Pic 5 tells the tale. Beautifully done crust 👍🏼
Thanks! Effeuno Evolution. Baking Temp was 480/410. Next time I’ll try 470 though.
The biga fermented for 16 hours at 18 Celsius.
Can you expand on the “no knead”?
Great results indeed.
Can you kindly explain how you combined biga and no knead? Have you made two doughs (one with biga and one no knead) and combined? Or have you made the biga no knead by il maestro Susta?
Biga can’t be no knead.
Very nice results! Could I possibly get your dough recipe