My go to recipe for Biga dough, a wonderful pre-fermented dough that gives a beautiful aftertaste and a nice pronounced crust. Trust me it's worth the time it takes to develop the flavour in this one.
Biga Dough (12 Dough balls)
2kg 00 Flour
1320ml Water
20g Fresh Yeast (10g Instant yeast)
50g Salt
20g Diastatic Malt Powder
Method
In a large dough container dissolve the yeast in 900ml water. Then add the flour and shake the container carefully to combine the flour water and yeast into a dry scraggly dough. Do not bring the dough together, keep it separate with lots of scraggly pieces. Make sure to combine well enough that there is no dry flour. Cover the container and leave it for 12-24hrs. In a stand mixer place the fermented biga, 210ml of water and add the salt and dry malt powder. Turn on the stand mixer and knead for about 10 minutes until it is completely smooth. Then add the remaining 210ml of water in 3 or 4 times. The dough should be smooth and shiny. Place the dough in a large container box and let it bulk ferment for 2 hours. Then ball into 12x265g dough balls either in a large dough box or in individual container and let them rise for 4-6 hours.
Happy Cooking guys and let me know how your Biga turns out below!
14 мар 2023
