Does it make sense to use BIGA??

[scott r]

https://www.pizzamaking.com/forum/index.php?topic=861.msg8562#msg8562

Here is his first post of more than 600 gems with insight into the production of the classic neapolitan style.

[Artbake]

Hello forum friends. Does anyone know how to explain the difference between these two methods?
Method 1- Make the dough, shape it and leave it at a controlled temperature (cold) for 48 hours before baking.

Method 2- Carry out the entire BIGA process, respecting the same 48 hours.

What is the difference between the dough if both had the same maturation time?

I have difficulty using the BIGA method because the work is immensely greater! From an operational point of view in a medium-sized production, what is the advantage of this?
Thanks

BIGA makes a dough stronger. Jeffrey Hamelman's Bread book has a pizza dough recipe using biga but he is a baker.  In my experience, it improves flavor but makes your dough more difficult to stretch

[NemsaTheBrick]

Wild yeast is what is in a sourdough, so you may already know about it.

Thanks! I was of belief that sourdough were only BIGA and Polish but after your post I started researching and hopefully I am on a right path now. I noticed few of your posts from 2005 and marco's sourdough recipe from above. I can't make to wonder if this was the turning point for you when you started using SD in your recipe?

[scott r]

Yes, many years ago I started using sourdough to make pizza thanks to Marcos involvement here in the forum.  I even flew to Naples to meet him and sample pizzerias and other favorite restaurants of his in the area.  In time, I also came to love non sourdough based doughs using commercial yeast preferments.  First poolish, and then biga.  I find all 3... sourdough (both dry and wet), biga, and poolish to make my favorite pizza.  I dont think one is better than any other, and in fact I often combine 2 of them in my dough making now, as each one contributes a different quality that I like to the finished pizza or bread.

[Jackie Tran]

Of all the different methods and variations of techniques I have tested and retested throughout the years, my favorite technique is a biga technique using commercial yeast and room temperature fermentation.  If you are using a Biga and not seeing the difference, it's possible that you aren't using enough.  40% of the flour weight is what I use.  If you are using 5-10% Biga then the differences may not be as noticeable.   Biga and preferments build added strength into the gluten matrix and allow the dough to hold onto more water.   This added hydration when coupled with proper gluten strength results in a much fluffier dough and crumb given a sufficient bake time. 

[james]

Hi there,
What type of pizza do you make?
In method 2, are the 48 hours on top of the hours necessary for the fermentation of the biga?

[aSliceofHeaven]

Hey

Hoping anyone can help...I want to use a poolish for my pizza dough.  Just confused on how to use the pizza dough calculator and what to select under the preferment option. thanks

[roumin]

Of all the different methods and variations of techniques I have tested and retested throughout the years, my favorite technique is a biga technique using commercial yeast and room temperature fermentation.  If you are using a Biga and not seeing the difference, it's possible that you aren't using enough.  40% of the flour weight is what I use.  If you are using 5-10% Biga then the differences may not be as noticeable.  Biga and preferments build added strength into the gluten matrix and allow the dough to hold onto more water.  This added hydration when coupled with proper gluten strength results in a much fluffier dough and crumb given a sufficient bake time. 

Chau, what is your typical biga hydration?

[Neil O]

Flour, Water, Preferment (15%), Instant Dry Yeast, Regular/Fine Sea Salt, Diastatic Malt Powder, Olive Oil, Sugar

Best... Steve

Steve: how do you calculate the percentage of Biga in the Base Recipe? Do you still use Flour as 100%?  

[Jackie Tran]

Chau, what is your typical biga hydration?

If my math is correct it is around 66%

[nanometric]

If my math is correct it is around 66%

FWIW, in this post, the biga was 60.38% HR

[roumin]

Interesting. i expected a lower hydration.  44-50%

[Jackie Tran]

Interesting. i expected a lower hydration.  44-50%

I've used one in that range and it just seems too dry for me.  60% ish is much easier to incorporate.  Almost like using old dough.   

[roumin]

I've used one in that range and it just seems too dry for me.  60% ish is much easier to incorporate.  Almost like using old dough. 

I tested my first biga at 50% hydration, and it felt a bit dry and hard to incorporate. From what I understand, the stiff dough ferments more slowly, allowing for controlled fermentation that develops complex, nuanced flavors.

[Jackie Tran]

I tested my first biga at 50% hydration, and it felt a bit dry and hard to incorporate. From what I understand, the stiff dough ferments more slowly, allowing for controlled fermentation that develops complex, nuanced flavors.

I'm sure that is true.  I'm more of a texture guy myself.  I have nothing against complex flavors but I mainly use this technique for the improved texture and gluten development.   My modified biga is ready in under 12hrs.