Put this in your mixer:
Flour: Manitoba Oro 1kg
Yeast: Caputo pizza (1g for biga)
Water 730g (600g for biga/sponge – then 130g when adding biga to final dough)
Mix it for a minute – it’s tough and looks like shit. Let it stand in your counter for a couple hours then into fridge for about 24h.
Final dough: the whole biga straight from fridge. 130g water / 2.9% salt + 2g MSG / 1g yeast
The most important thing here is adding very little water at a time. I put salt/msg in at the end.
Mix until 24 degrees Celsius
Let dough rest for 40 minutes / then fold and slap a couple times with 15-20 min intervals.
Into fridge for 24h.
Onto the counter again for about 30-40 minutes.
Make tight balls and put back into fridge for another 24-48h.
Take balls out 4-5h before oven.
This recipe was made in a Wilfa Probaker (which I really recommend)!
And the recipe is bonkers. It’s silly good
by djens89
Dining and Cooking