Hey there, great idea. I also want to try it but I have no way to store them at 12°C does anyone have any tips how to change the roomtemprature fermentation (22°C) under fridge fermentation (4°C)? I thought like 4h at 22°C and 24h 4°C with 1.5gr instant dry yeast from caputo. I would appericate it a lot if someone could help out
Hi I noticed you used 3% oil instead of the usual 1%. What are your thoughts on the resulting difference? Slightly less air pockets but softer crumb? Your videos are great! Maybe a future experiment with different levels of yeast or oil!? Thank you!
Great Video, I tried it with Manitoba, but with 40% hydration Biga it was too dry and at the moment I am adding the remaining 40% water in a planetary mixer which is a total pain. So in the end my dough has many small chunks from the biga and I don’t know the Problem. I kneaded it for about 10 minutes with end temperature of 20°C. Can someone help me?
First i have to say I have spiral mixer, usually with a poolish it takes 15 min. For this recipe a total of 25:50 min... but excellent result finish at 21.3 deg C. Maybe i cut the sponge too small wanting to help, next time for one kilo of high protein flour 14.2 % protein i wil try to cut in 3 or 4 pieces. At 15 min it was full rpm till the end. TRy again , do not get discouraged Michel Canada
@@thujavon62 Thanks for your answer. at the moment I try it with the poolish method. It is way easier to work with. For flour I use a mix form Caputo Nuvola and Caputo Manitoba Oro. My Crust is about 2 cm in diameter but not as fluffy as in the videos. If you have tipps for that too I would appreciate it
Good video but two things: 1. You didnt show the step when you added oil to the biga after put it on the counter for resting(I think until gets rt) 2. I didnt see you indicated how ml oil you added when you were kneading the dough.
I know that in pizza is not going milk! But preferment with name sponge is made it from milk...! You should name your preferment BIGA if there is not milk inside.. You should know didfference between sponge and biga.. The issue is just in the name of your preferment.. @@napoletanacanottostyleaddi5949 o
Super interesting how this method is really quite different from a poolish method, where the poolish represents a certain percentage of the water (some say of the flour), but very interesting. I’m definitely going to try this very soon. Thank you so much for sharing this really unique style.
@@napoletanacanottostyleaddi5949 Hi. Thanks for the reply. I appreciate it. So, in the biga playlist, the titles will say that a recipe is in the particular video? Thanks again.
I normally make the balls straight from the fridge after 24 hours CT bulk ferment, I then use them around 2 hours after I have balled them, this gives me a dough ball that is a little bit elastic and harder to stretch but with a really puffy crust. If I use them after 3 or 4 hours the crust is more typical of a standard neapolitan. It's nice but not canotto Your dough balls looked relaxed, especially after being balled for some hours CT then another 2 hours RT before being stretched, but yet you have such an amazing rise on your pizzas. What do you think is the big difference when it comes to consistently getting the rise like on your crust? I make 20% poolish with caputo manitoba and 80% caputo blue final dough hydration of 70% Also, what does the EVOO and malt do to the dough? I have never used them in my pizza dough before
24 h bulk for me make the dough chewy, i never bulk 24h , instead i pre ferment 24 hours and give it a final mixing then make balls immediately .. There is no secret, it’s practicing the process well that the key, I can’t tell you what is your mistakes as long as i don’t see your process in my eyes, but what i can help you with is to gave you a recipe and explain the process, you need to practice the process many times to nail it. Evoo is giving flavor, color and crispness, the same for malt but also boosting the yeast and speed up the fermentation(both are optional)
@@napoletanacanottostyleaddi5949 thank you for your response, I actually tried 100% biga prefermented for 24 hours like you do with caputo manitoba, and balled straight after mixing. I used them after about 2-2.5 hours, the rise was really good but very small dense crumb and soft and spongy to the touch, not light, open and soft and crunchy
Yes , all percentages is against the flour, you may consider flour 500g or 1000g, then 60% of water means 300g water(for 500g flour )or 600g (for 1000g flour). Dry Yeast is equal to one third of fresh yeast, meaning: 9g fresh yeast can be replaced with 3g dry yeast..
@@napoletanacanottostyleaddi5949 hi, i have a problem now.. i’m using capito red to follow your recipe. I follow every single step. But why during the mixing process, my dough turns out not really good. Its toooo sticky?
I really want to see the result, so 60-70 % of the water is under the form of crushed ice? My trick was to put cubes of ice for about 5-10 minutes in the mixer bowl and remove them clean before mixing the dough, but that never gave me 20 degres , rather 23.5 deg celcius
Hi, thanks for your great recipes and approach! At the end of part 2 you say to put the doughballs in the winecooler at 8 degrees celsius to double in size. Then in part 3 you say at the start, "after the balls been at room temprature, and gets double-to triple i size we will start the stretching and baking" My question is. Is the dough supposet to double in size in 8 degrees celsius befor taking them out of the fridge? Then leave at room temprature for 1-2 hours and bake? What time do you typically put the dough balls at 8 degrees in the final stage. Do you do this in the evening, morning? Im whinking of the timing for the bake. How long ish, would you say the dough balls are in the wine cooler at 8 degrees?
Thanks for good question 😊 The ball needs to be 5-6 c for 12-24h (you decide) , for get about size, but make sure before you start shaping your dough to bake must reach 14-18 c , this means will reach double in size for sure, Make sure to close your final dough around 18c( to do that you need half of the water ice cubes) .. and immediately making balls and fridge the at 5-6c for 12-24h
@@napoletanacanottostyleaddi5949 That's good, then the timing for the bake will be easy to manage. Got it, closing temperature at 18C. At 12:27 in this video you write that the dough balls should be in the wine cooler at 8C. But you would recommend to having them at 5-6C instead?
@@napoletanacanottostyleaddi5949 Great, thanks, the biga is in the wine cooler now, chilling at 12 degrees for 24 hours. I'll let you know how it's working out 😉
Great video! I just have a couple of questions if you don't mind please? Once you have taken the dough out of the mixer, do you shape the dough into one big mass or just go straight to balling? Secondly, if you were to do a 24hr biga, sounds your timing be the same (straight to 4°c)? One more question.. do you leave the balls out before putting in the fridge for another 24hrs? Thanks, keep up the great work!
Sorry for delay response, 1- no bulking , immediately making balls (when you are using strong flour need to avoid bulking, because is creating chewy and change the structure) 2- yes 24+24 , to relax the ball and get right structure that we are looking for. 3- once you want to bake it, after 16-24h just let it rise more at room temperature and get around 16c the dough ball to be ready for baking at 375-400c
