Had my first attempt at a 100% biga recipe.
20% caputo Manitoba
80% caputo pizzeria
5g of fresh yeast ( overkill I know )
70% hydration
3% salt
12h biga ferment at 18 degrees c
Followed by 50h in the fridge.
Made final dough, rested for 1h on bench after a few stretches and folds. Balled up and rested at room temperature 1h and put in the fridge for 2 hours until it was cooking time.
Shocked and blessed at how workable this dough was without being sticky or overly elastic. Absolutely loaded with air bubbles
by rondawg666
Dining and Cooking