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Biga in summer cold management how to do it? One of the questions you asked me most often in this period, so I decided to make a video dedicated to this topic. ???? Follow me also on instagram: / ???? For info and collaborations: [email protected] INGREDIENTS BIGA 500 g Nuvola super flour (manitoba gold) w high 300 ml water 5 g fresh yeast 0 dry DOUGH CLOSURE 500 g Caputo blue flour ow low 350 ml cold water (65% hydration) 30 g salt The recipe for a 50% Biga dough, 65% hydrated. For the temperature of the biga I used the rule of 55 i.e. example: 55 - (T°room -T°flour) I tried to close the final dough below 20° after 30 minutes of mass I made the cut and in 4 hours the loaves were ready #biga #bigaestiva #bigafredda #vincenzocapuano #capvin