August 16, 2023 - 3:54am
Biga pizza dough timings
My home pizza dough is using 100% biga@40% hydration, fermented for 60 hours in the fridge. I don't have a mixer, and mixing the rest of the water at baking day is a mess, so I tried my food processor and it worked, dividing the 1kg flour dough into 4 parts, mixing each separately with just water, and later salt.
It turns out too sticky. How should I handle it? how long it should be relaxed after mixing? and should I do french folds to make it absorb water better, or just give it time? How long before cutting and balling?
And once balled, what is the time window during which it can be shaped in trays?
And once in trays, what is the time window during which it can be baked?
Apologies for asking too many questions.
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What are the advantages of this method? As i understand it a Biga is usually prepared to provide the starter for the ensuing mix and the amount added to that dough will govern its speed or length of bulk fermentation.
Bassinage a technique of incorporating water into a dough in its later stage of mixing and gluten development is often best performed with a machine mix. This is usually done as part of that mixing process not as a much later addition of water.
Pictures would be of great benefit for us to see what you are achieving.
regards Derek