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Author Topic: Biga  (Read 6152 times)

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Offline abelgarcia

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Biga
« on: January 11, 2020, 04:06:48 PM »
My first attemps with using biga. I guess, there is no way back  :pizza: ;D

White sauce, made of creme fraiche and minced garlic. Cold smoked salmon, aragula. Caputo cuoco, 70% hydro, biga 30%. 24h adjusted temp + 16c and 16h room temp +21c. PizzApp+ recipe for dough ans biga. Very useful.
« Last Edit: January 12, 2020, 09:43:40 AM by abelgarcia »
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline ryanlally

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Re: Biga
« Reply #1 on: January 12, 2020, 09:13:47 AM »
This look so nice. Well done!

Online Arne_Jervell

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Re: Biga
« Reply #2 on: January 13, 2020, 07:22:00 AM »
Looking very good! I'm curious to try my hands on biga but have not yet found the opportunity. I see you are hooked. :) What are the main improvements you see with biga vs yeast.

Offline abelgarcia

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Re: Biga
« Reply #3 on: January 13, 2020, 09:39:47 PM »
Looking very good! I'm curious to try my hands on biga but have not yet found the opportunity. I see you are hooked. :) What are the main improvements you see with biga vs yeast.

First the texture of cornicione. Very bubbly (inside) and soft. Dough handling is very easy. Just push few times and then lift it up to your knuckles and its full size. Every time it feels like a miracle. I compare it like a ciabatta bread. i hope you can follow my Finnish Rallye English :)
« Last Edit: January 15, 2020, 04:17:49 AM by abelgarcia »
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline abelgarcia

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Re: Biga
« Reply #4 on: January 15, 2020, 04:25:20 AM »
A few more biga photos
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

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Offline corkd

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Re: Biga
« Reply #5 on: January 15, 2020, 07:07:06 PM »
Those look great!

Offline abelgarcia

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Re: Biga
« Reply #6 on: March 02, 2020, 03:54:00 AM »
First time using sourdough with biga. Works well.
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline abelgarcia

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Re: Biga
« Reply #7 on: March 02, 2020, 05:03:58 AM »
Caputo cuoco, 70% hydro
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline abelgarcia

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Re: Biga
« Reply #8 on: March 02, 2020, 05:05:19 AM »
Pretty hot in wintertime.
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline ZivSade

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Re: Biga
« Reply #9 on: March 15, 2020, 05:26:14 AM »
Hi Abelgarcia,

Can you please provide some more details on the whole process, as well as sharing the pizaspp+ recipe?

I mean the recipe for the Biga and for the main dough. fermentation time of the Biga and the main dough.

Yeast quantity and how this quantity will change for longer fermentation time.

any helpful resources to learn more?

Tnx in advance
Ziv.
« Last Edit: March 15, 2020, 07:12:47 AM by ZivSade »

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Offline abelgarcia

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Re: Biga
« Reply #10 on: March 16, 2020, 03:58:25 AM »
I made biga using strong flour, Caputo Cuoco. Biga percentace was 33%. I made 4 balls, weight 270gr each. Biga doses was 298 gr; Flour 204gr, Water (temp +25c) 92gr and PizzApp gives 2,04gr CY, which i replaced sourdough (Ischia Culture) and amount was 60gr. Biga fermentation time was 16 hours at +21c temperature. Main dough hydro was 70%, salt 2,9%, Main dough doses 772gr; Flour (Caputo Pizzeria) 410gr, water (temp +25c) 346gr, Salt (Maldon fingersalt) 18gr and yeast 0gr. Challenging is  wintertime, because amount of yeast is not same as in summertime.  Youtube has been very helpful, for example all Gigio Attanasio clips and many more. All in all, biga is new step for me, so more learning is heading :)
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Offline ZivSade

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Re: Biga
« Reply #11 on: March 16, 2020, 04:25:40 PM »
Thanks Abelgarcia

What was your fermentation time for the main dogh?

When you used the pizzapp - did you use fermentation time of both the biga and the main dogh?

Offline abelgarcia

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Re: Biga
« Reply #12 on: March 17, 2020, 05:00:54 AM »
Fermentation time for main dough, was 24 hours. First bulk 16 hours at +16c and then balled 8 hours at +21c. I have a winebox to adjust temperature to +16c and it`s very useful. Kitchen temp in wintertime is +21c.  When using PizzApp, both have own timing, first biga 12-16 hours and then 24h for main dough. You can find more info about biga and it is in PizzApp glossary.
« Last Edit: March 19, 2020, 03:38:05 AM by abelgarcia »
Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Online Icelandr

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Re: Biga
« Reply #13 on: April 01, 2020, 06:51:05 PM »
I hit the reply button and thought . . . Liar, it’s a question!


I have decided to try a Biga, OK, my second, the first was apparently a dead Biga!
I have used MasterBiga for indications of quantities and timing and being new to Biga I should just carry on BUT as I look at the suggested amount of yeast for what appears to be. 24 hour dough (Biga ~12 hours) it seems way more than I would use for my regular 24 hour dough.
You pizza looks great, so you obviously have a step up from me . . . .help?
Sorry to mess up your thread with a screen print but it may give you info you might want to see before responding
Thanks for your time


Greg
Greg
PizzaParty 70x70, saputo floor

Offline jsaras

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Re: Biga
« Reply #14 on: April 01, 2020, 11:25:39 PM »
It’s interesting that someone has developed an app for timing biga fermentations.  I no longer use the breadmaker techniques for fermenting as I prefer direct fermentation, but I could be persuaded
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Offline abelgarcia

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Re: Biga
« Reply #15 on: April 02, 2020, 03:38:37 AM »
First time, when i saw quantities of yeast for biga, i was surprised, how much it is. Three grams for only one kilo of flour. First i checked MasterBiga, but i could`t find the idea, so i turned to PizzApp+. Same numbers both, but i found PizzApp more clear. But so it is, biga needs more yeast. I have seen very good results using biga method and its getting more popular day by day. Both, Mb and PizzApp do not have sourdough possibility, but i still use it, and it works 100%. I counted it so, that one gram CY is 20 grams of sourdough.



Aapo   Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles
Gustarosso tomato, Caputo flours, Ischia Culture, Biga

Online Icelandr

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Re: Biga
« Reply #16 on: April 02, 2020, 01:55:39 PM »
Thank you very much for your help and response, I will give it a shot and start the dough today, for a Friday Bake.
Cheers!
Greg
PizzaParty 70x70, saputo floor

Offline schold

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Re: Biga
« Reply #17 on: April 02, 2020, 02:36:53 PM »
Suggestion: Try a standard neapolitan dough with cake yeast a few times and see if you like the results.
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Re: Biga
« Reply #18 on: April 02, 2020, 03:50:57 PM »
Thanks Schold. Cake yeast here at the best of times is quite hard to find, right now any yeast seems impossible to find, I may have to resort to adopting a starter!
This started when reading descriptions of increased flavour, I am quite happy with the cornichone and flavour of the pizza I make, my wife doesn’t eat the cornichone, saving herself she says, for the good stuff.  I consider it part of learning more about making pizza and have time, as my retirement schedule has not changed much, except we never see anybody!



Greg
PizzaParty 70x70, saputo floor

Offline Yael

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Re: Biga
« Reply #19 on: April 02, 2020, 08:16:02 PM »
I learnt this way, don't know if it can help:

For a 50% biga dough:

                              1st phase - 2nd phase
Flour (100%)                500    - 500
Water (60% or adjust)   250    - 350
Yeast (0.3%) (CY here)     3    - 0
Salt (2% or adjust)           0    - 20
EVOO (3% or adjust)         0   - 30

Roughly mix the 1st phase and RTF for 16-18H at 18°C.
Then mix with the 2nd phase.
CF 24+H or RTF 10+H.

I made longer and hotter bigas (20+H at 26-27°C) with less yeast (half and half, more or less), and the result was still good.

I tried biga many times in different environments, but never used it steadily during a long time period, so I still don't know what can be the best procedure though.
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