All I can say is woah, a little softer than I anticipated but boy what a flavourful dough
280g dough ball 72% hydration
•Biga (48% hydration ) fermented at 19 degrees Celsius for 19h
•Then the dough was made up in a kitchen aid mixer.
•After 2 series of folds, stretches and 20 minute rests the balls were made up and rested at 19 degrees Celsius for 4h
by rondawg666
2 Comments
100% biga
This texture looks perfect!
Are you using only Nuvola flour or a mixture with „standard“ typo 00? Last time I was using Nuvola exclusively, I was struggling a lot with the dough.
Any recommendations?