Hi Julian, I made the biga and poolish recipe in 1000kg batch and it came out awesome! But if I want to make around 50 lbs batch, how would I multiply the yeast, salt ratio? Thank you!
Hi Julian - nice video = thank you! Would you please post the recipe for the dough? I found your video making dough with biga and poolish, but not about using 00 flour and semolina. I trued it last week but ended up with a very sticky dough - I was using a Spiralmac mixer, total mixing time about 12 minutes, final dough temp 74 degrees. Would you have any advice in what I should do differently? Thank you!
i suggest mixing all the ingredients for the dough together using your mixer only for 1 minute. stop the mixer, cover your bowl with plastic and allow it to rest for 30 minutes. now mix the dough again until smooth, it should come together nicer.
