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As usual, new video, new recipe (or almost). I usually make Roman-style pizza in pala with a biga kept in the fridge, but for this occasion I wanted to try it with a classic biga and it didn't go badly. As always, let me know how it went if you try them. Good dough and good viewing BOX ROME: https://bit.ly/3ZJ9LWL ???? The newsletter: https://www.giochidigusto.it/newsletter • How to make BIGA EVEN AT HOME - the ... • Dough 80% BIGA and 80% HYDRATION... ???? What you need: AVPN Green Flour: https://bit.ly/3LJ7tkN Panettone Flour: https://bit.ly/48BIrOa Primitiva1 Flour: https://bit.ly/3LJ7tkN Diastatic malt: https://bit.ly/48Ow14K 6-liter container: https://bit.ly/3tLKXlA Baking shovel: https://bit.ly/3vXuvzv ✅ BIGA Flour 800g - Water 360g - Yeast 8g ✅ DOUGH Flour 200g - Yeast 10g - Diastatic malt 18g - Water 440g - Salt 25g - EVO oil - 30g ???? CHAPTERS 00:00 Introduction 01:26 What is the Roman pala 02:53 What you will see in the recipe 03:53 Roman pala tutorial 09:14 Pay attention to these phases 10:18 Conclusions 11:20 Can it be cooked in home ovens? 12:04 Final greetings ___________________ ???? Subscribe to the newsletter: https://www.giochidigusto.it/newsletter ???? Catapulted to the Shop: https://www.giochidigusto.it ???? Follow me on: • Blog - https://www.giochidigusto.it/blog/ • Instagram - / giochidigusto • Facebook - / giochidigusto ???? The equipment I use for videos: • Microphone - https://amzn.to/3RzI6oH • Sound card - https://amzn.to/41n4JQM • Lights - https://amzn.to/3Nnh1Tj • Camera - https://amzn.to/3RjQJTd • Lens - https://amzn.to/4afOSqW