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Vegetarian (and others), 50% biga - Dining and Cooking
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Vegetarian (and others), 50% biga - Dining and Cooking
65% hydration/50% biga Caputo Pizzeria (blue bag) biga 45%, preferment 12 hours TA (74F) Main dough 65% hydration, bulk ferment 30 minutes TA Portioned, CF 14 hours (40F) Ooni koda 18” for about 2 minutes Technique: Mixed biga by hand. I didn’t leave it in strands like a lot of videos suggest. I made sure [...]
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