First efforts with Nuvola Super @ 75% hydration, 100% biga, the crust was very soft.
24hr biga (1hr RT, 22hr fridge, 1hr RT pre mix), 28hr ball ferment (1hr RT 26hr fridge, 1hr RT pre bake).
Spiral mixer used for developing strong gluten structure followed by lamination. Final dough temperature from the mixer was 21C.
by computational_bryan
Dining and Cooking