David
07c17d1359
Some checks are pending
Build and push Docker image / build-and-push (push) Waiting to run
1.1 KiB
1.1 KiB
Instructions
Day 1 — Make the biga
- Mix the biga (10 min) — Combine the flour, 450g of the water, and 10g dry yeast into a dry, lumpy mixture. It shouldn't come together into a smooth dough — just no dry flour left.
- Rest the biga (~17 hours) — Cover and let rest at 16-18°C for 16-18 hours, until puffy and full of bubbles.
Day 2 — Make the final dough
- Mix biga with malt and water (5 min) — Break up the rested biga and mix with 10g malt extract and 150g of the remaining water on low speed.
- Add salt and remaining water (5 min) — Add the salt, then mix on high speed for 4-5 minutes while gradually adding the last 60g water. Target a dough temperature of 23-24°C.
- Fold and rest (20 min) — Fold the dough over itself a few times, then let it rest for 20 minutes.
- Divide and ball (15 min) — Divide into 6 portions of 280g each and shape into balls.
- Proof (1-2 hours) — Let the balls rest at room temperature for 1-2 hours before baking. Alternatively, rest 1 hour and refrigerate until needed.