YIELD: 10, 1-lb. rounds Biga: make 18 hours ahead 4.8 lbs. bread flour 2.65 lbs. water (55°F) .9 grams dry yeast Dough: 11.63 lbs. water 1.2 lbs. olive oil 15.24 lbs. bread flour 32 grams dry yeast .46 lbs. salt as needed semolina, for dipping dough bottoms FOR THE BIGA STARTER: Mix biga 18 hours in advance in mixer with 55°F water. Oil a container large enough for dough to double in size; add dough, and cover. Break down biga by hand with water for about 5 minutes. Add oil and keep ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.