Biga

Ingredients

Units %
Dough
White Flour 5000g 0
NCP Yeast Wet 50g 0
Water 2500g 0
Dough total 0

Working Method

Method
  1. Accurately scale of ingredients in accordance with the recipe.
  2. Mix for 3 minutes on slow speed and scrape down, mix for a further 3 minutes on fast speed.
  3. Place dough in a container and seal with a lid so as to prevent skinning.
  4. Leave for 16 hours at 16° C before use.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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