Not a misprint, however I believed why not use two bigas? One yeasted for loft, one SD for flavour. Each in the identical tub, to save lots of area and washing up. In order that’s the way it went!
Each bigas made within the kenwood with Okay beater. I refreshed my SD starter prior to make use of at 100% to make mxing it into the biga simpler.
Total dough hydration was 69%.
| Biga 1 | FY |
| Biga construct | 300 Pizzuti 0 W300 |
| 3 fy | |
| 150 h2o | |
| Combine e6.30 | Use okay beater |
| retailer | 18c |
| Biga 2 | SD |
| Refresh starter | 15e2 7 french/18 Carrs BF/18 25c |
| Biga construct | 150 Pizzuti 0 W300 + 150 Dallagiovanaa W390 |
| 30 lev | |
| 144 h2o | |
| Combine e6.30 | Use okay beater |
| retailer | 18c |
| Flours in grist | Primary dough | lev | different | complete |
| Grand complete | 900 | |||
| Kamut MockMill | 95 | |||
| Asda BF | 85 | |||
| T500 | 99 | |||
| Malt | 5 | |||
| Biga | 616 |
| Water | Primary dough | lev | different | complete |
| Grand complete | 621 | |||
| Autolyse | 232 | |||
| Bass 2 | 81 | |||
| Biga | 308 |
| Different additions to fundamental dough | complete | ||
| Complete | 16 | ||
| salt | 13 | ||
| kcl | 3.2 |
Primary dough was made at 12.30pm, bulk was 1hr 35m at 25c and FP was 1hr.
And here is some photos:
Fairly happy with this one – good and light-weight, with some flavour. Subsequent time I would up the Kamut from 10 -> 15% and in addition put a contact extra malt in – the biga course of actually exhausts the flour.
Lance
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