Put flour, water, yeast all into a container and shake it until there is no flour left. Or gently mix with your hands.
150g cold water
50g ice
2g yeast (instant)
22g salt
Put biga in stand mixer
Add yeast
Add ice
Add 1/3 of the water
Mix until dough ball starts to form
Then slowly pour in water until the bottom of the stand mixer, the water starts to pool and the dough has almost fully broken down
Repeat until you only have a little water left
Add salt
Add last bit of water
Let proof for 20 min at room temp
Let proof for 24 hours in the fridge
Form into 280g dough balls, let proof in fridge for how ever long you want, I did 36 hours, but you can do a min of 6 hours
Take out about 2-3 hours before you need to use depending on how hot it is where you live
I don't use poolish just because I find that because of how hot and humid my area is, so it rises very quickly without getting good fermentation in. I also find that the gluten structure and development is much better with biga, but that's me personally
Biga Is a preferment. A preferment is just a way to kind of get even more flavour and complexity into the dough, I always find it gives the pizza a better rise too. Biga was originally used by bakers but then pizza makers started using it. So I'm pretty sure for most biga its 50% hydration, 2g instant yeast and it's to let rest for 16 hours at 16-18 degrees Celsius, but since I don't have a consistent way to get it resting at that temp, I let mine rest for 12 hours at room temp.
I want the recipe for the dough 😋
im also curious 😃
1000g flour 500g water 2g yeast (instant)
Put flour, water, yeast all into a container and shake it until there is no flour left. Or gently mix with your hands.
150g cold water 50g ice 2g yeast (instant) 22g salt
Put biga in stand mixer Add yeast Add ice Add 1/3 of the water Mix until dough ball starts to form Then slowly pour in water until the bottom of the stand mixer, the water starts to pool and the dough has almost fully broken down Repeat until you only have a little water left Add salt Add last bit of water Let proof for 20 min at room temp Let proof for 24 hours in the fridge Form into 280g dough balls, let proof in fridge for how ever long you want, I did 36 hours, but you can do a min of 6 hours Take out about 2-3 hours before you need to use depending on how hot it is where you live
Have you tried the alternative to biga? Poolish? I mainly use it because it's easier math and gets a fantastic result each time.
I don't use poolish just because I find that because of how hot and humid my area is, so it rises very quickly without getting good fermentation in. I also find that the gluten structure and development is much better with biga, but that's me personally
Rises quickly? Do you use the full 2g of instant in your poolish/biga? It would be practically explosive.
Yea I do, 1-2g depending on the temp. It's usually fine for me
Polish closer to one gram because of the higher hydration I find that it rises more quickly than biga
It probably rises faster, yes, but way faster than it's supposed to.
I would aim for 0.1g instant, not 1g.
No I'm quite happy sticking to the amount of yeast I use, thank you tho
I agree with this. I frequently use 0.1-0.2g for my poolish
Looks perfect! What kind of oven did you use?
It's just a cheap one. The brand is jumbuck
what’s “biga”?
Biga Is a preferment. A preferment is just a way to kind of get even more flavour and complexity into the dough, I always find it gives the pizza a better rise too. Biga was originally used by bakers but then pizza makers started using it. So I'm pretty sure for most biga its 50% hydration, 2g instant yeast and it's to let rest for 16 hours at 16-18 degrees Celsius, but since I don't have a consistent way to get it resting at that temp, I let mine rest for 12 hours at room temp.
I want the recipe please