Video related to biga for those who do not know this procedure: The biga procedure and times • The biga procedure and times Recommended articles in this video: Petra 5037 flour https://amzn.to/3P22Mlm Caputo Cuoco flour https://amzn.to/3nGymJu Blue iron baking trays https://amzn.to/3sSsZNL Baking trays recommended by me: https://www.amazon.it/shop/artebianca... High temperature gloves https://amzn.to/3S2Alsn Cooling racks https://amzn.to/3rtHZRH Leavening box https://amzn.to/3NGb29m 1g-15kg scale with steel top https://amzn.to/3hC9ByF Precision scale https://amzn.to/3WVgMlr Refractory stone for baking bread and pizza https://amzn.to/3oaGAdc Steel bowls https://amzn.to/3bNiF0p Laser pyrometer https://amzn.to/3a9EtTR Stainless steel pastry board https://amzn.to/3cHJFir Dough liquid dispenser https://amzn.to/3bh6NnC Pasta cutter scraper https://amzn.to/3RangKk Ingredients for the biga which must have a closure between 25 and 26 C: -1 kg of flour with at least 300 w -550 ml of water with a temperature calculated based on the temperature of the flour (in my case having the flour at 20c I brought the water to 29c to have an average of 25.5C while in the summer we will obviously have to use cooler water than the flour if it has for example 27c to reach our 25/26c) 3.5g of active dry yeast or 10g of fresh yeast (1%) Proceed by forming the biga with the correct temperatures and place in the fridge for 24 hours. To close the biga we will need: -300 ml of cold water -27g of salt -30g of extra virgin olive oil Close the dough adding a little water at a time as shown in the video, salt and finally the oil. Rest for 20 minutes. Make the first reinforcement fold followed by the second after another 20 minutes. Rest for at least half an hour and cut into two equal parts. Wait for the dough to have risen as shown in the video (about 4 hours) and roll out the loaves in the oiled baking trays. Preheat the oven at home to 250c and bake for 9/10 minutes at most while for those who have effeuno I recommend (7/8 minutes) 280 c/300c base with refractory stone and 250 c top. Let it cool, season the pizzas and bake again for 10 minutes. I invite you to visit my Amazon shop presenting all the articles I recommend regarding the world of white art https://www.amazon.it/shop/artebianca... Subscribe to support the Arte bianca con Rita channel and the contents as well as unlocking additional functions: / @artebiancaconrita Follow me also on ????Istagram / artebiancaconrita ????Tiktok / artebiancaconrita ????Facebook Page / artebiancaconrita ????Telegram Group https://telegram.org/dl #pizzainteglia #pizzalover #flour #pizzarecipe #effeuno #dough