Italian Biga Preferment Dough (For Complex Flavor)
A recipe from the Bmarchai Recipes collection.
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Nutrition (per serving)
180Calories
5 gProtein
36 gCarbs
1 gFat
0 gSugar
400 mgSalt
Ingredients
- 150 g flour + 75 g water + 0.5 g yeast Biga (made night before): flour + water + tiny yeast
- 200 g Bread flour (final dough)
- 130 ml Water
- 7 g + 1 g Salt + yeast
Method
- Night before: mix biga ingredients into a stiff dough. Ferment 12–16 hours at room temp.
- Next day: mix biga with remaining flour, water, salt and yeast. Knead until smooth.
- Bulk ferment, then cold ferment for maximum flavor.
- Produces a highly aromatic, open-crumb pizza crust.
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