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Author Topic: Biga  (Read 548 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 »
Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles

Offline ryanlally

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

Offline 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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  • Age: 62
  • Location: Archipelagia Finland
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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 »
Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles

Offline abelgarcia

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  • Age: 62
  • Location: Archipelagia Finland
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Re: Biga
« Reply #4 on: January 15, 2020, 04:25:20 AM »
A few more biga photos
Wood fired oven "Siankarlo"
Pizza Party Ardore, Saputo tiles

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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!

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