3 day process final hydration 83% with 50% sourdough starter and 50% active yeast.

Recipe

https://youtu.be/CJ7p-UuMJ3Y?si=-OERp-QG1P4KHA2K

by darklab1

10 Comments

  1. Advanced_Show9555

    Looks great! I use the recipe he makes 1/2 biga and half poolish in his best of 2024 recipes. That is my only pizza dough recipe I make unbelievable results

  2. Advanced_Show9555

    What type of mixer do you use spiral?

  3. Chopululi

    Awesome work, what size are the containers?

  4. Advanced_Show9555

    The nice thing about his 50%biga,50%poolish recipe is that it only takes 7 minutes in my kitchen aid pro first with paddle for 3 minutes with salt added, then finish with spiral dough hook then one hour covered to rest . Portion out 3 270 grams dough balls let cold ferment for 2 days

    https://preview.redd.it/n5bpo6jfiltf1.jpeg?width=2688&format=pjpg&auto=webp&s=bf2ac8c01a253d9ff904518562a5802ef84e1581

    Mix poolish and biga separately room temperature fermentation for 7 hours then overnight fermentation in fridge

  5. Advanced_Show9555

    It’s really hard on a kitchen aid mixer and gears with a 100 percent biga recipe. Last year after 12 years I had to over haul my gears 250 dollars . It actually works better now than when I purchased it at Costco. But I really want a spiral mixer bad!