Has to be poolish at the moment, admittedly I've done more poolish than BIGA but the poolish has delivered by far the best dough for me so far. I'd like to try 100% biga at some point, who knows that might be king. Thanks for the comments and for watching 👍
It's been a while since I had a video with pretty good views Ste but the recent weather video has gone a bit viral (ish) 4000 views an hour at the moment ! That Pizza had a crust and a half too, yum yum.
Hey there. Yummy looking pizza. Compared to a direct dough do you prefer this biga recipe? Does the extra effort pay out taste wise? BTW... Great camera work! Thank you for the video. Cheers!
Hi, thanks for the feedback. There definitely was a nice taste to that dough. I never really notice the taste of dough often but that one definitely did have a nice taste. The tase is only subtle, and might have been better with a stretch in the fridge for another 24hr. The preferment (The biga bit) was very fragrant , I have noticed this with poolish too. If you want a try at a preferment, try poolish first as this is much easier to work the rest of the ingredients into it than the clumps of biga. Is it worth doing ? I'd say to give it a try it's not much more effort than direct, poolish is even easier. Would I do it every time, probably not. A good long fermentation on direct dough is also really good. Cheers 👍
Great Video again. My pizza app shows me the same amount of ingredients as yours with one exception. For the main dough, it shows me 0.96g of yeast at 8 hours and not 4,1g. If I rise up the RT leavening, then of course 0g. Do you know what that could be?
Hey, great video! Have you tried or thinking about trying a cold fermentation after the Biga refresh? This will eliminate the large quantities of yeast.
Yeah that's something I want to do. I just didn't plan far enough ahead this week lol. But I will have a go at that soon. Thank for the feedback and for watching 👍
Hi , the Italians say that the BIGA gives the best pizzas, according to your experiments you prefer the poolisch, will you continue your tests with the BIGA for a conclusion ?
Absolutely I will carry on. I like both, but I've had better results with poolish. I need to do some more Biga will try with the LE5 superiore flour. It's mega stuff.
Hi thanks 👍 Interesting question, it's around W270 - 280 I think. I mean yes, a weaker flour might have been better but Nuvola over 8hr turned out ok. Not sure I have much weaker in stock lol.
@@PizzaRamblings at the end it all comes down to personal taste. But personally I would have gone with something like pizzeria maybe for a same day. I usually make biga with a flour that is 13.5% protein then use a 00 flour of 11.5%_12% protein for a same day cook(4-6h rt). Sorry haven’t played with caputo yet as none around here but freighted some to try.
Great looking pizza 1 which do u prefer biga or poolish ? 2 have you had any issues with keeping the gas (assume you are using propane) firing the flame in the cold weather ?
IHi, I still think poolish is my favourite, but I have done quite a bit more poolish than biga. I tend to bring my gas bottle in the house the day I'm gonna cook just to help things along otherwise it's not as pokey as during the warmer days. Thanks for watching 👍
You have to use the MasterBiga app! 24 hours on room temperature is too long for biga, the app calculates the amounts and the exact hours for your biga. Also if you add the rest of the ingredients, you have to make balls and wait 3/4 hours and not 8
@@PizzaRamblings Yes np! I would also recommend you to make 40% biga with that being 70% Manitoba and 30% nuvola, because 100% Manitoba as biga is maybe too strong imo. Love your vids btw! Your passion is something else!
@@PizzaRamblings i been trying some biga style lately; some notes, maybe you developed too much gluten in the first flour water mix; use a rectangle pan, spread out all flour mix and sprinkle water over surface, and then shake/vibrate pan to distribute water into flour beads, then gently finish with hand; need to be gentle at first not to start gluten yet; place in a vertical container for 17-18 hours at 18C; 45% water;little yeast 2-3g;(to get the 18 hours at 18c i use a small ice block in a cooler - if you are higher or lower than 18c, add/subtract 50 minutes for each degree off 18;e.g. if you ferment at 20c, then subtract about 2 hours and do it for about 16+ hours)
Wow thanks for the detailed instructions. I think I've seen vito use that shake method. Looks interesting. I will give that a try next time. Thanks again 👍
as always, great video 📹 👍 personally neve try biga,only poolish and direct dough . I think its time you try to incorporate caputo tipo 1 flour in the dough, you'll get a great range of flavors 😉
Thanks for the advice, I will look at picking some up. Mrs saying that she can't move for flour 🤣 bags of it all over the house lol. Thanks for watching 👍
Hi. Yes I love it, it's a great bit of kit. I recommend the multi speed version if your budget will reach, it's great for high hydration dough etc. There is a bit of a learning curve if you haven't used a spiral mixer in the past but it's all part of the fun. Feel free to ask more questions. Cheers
@@PizzaRamblings Would you be able to post your measurements for your Biga recipe? I've only ever done poolish and I want to try a 50% Biga for the first time.
Hi I’m going to replicate your video to see if my mixer end result is the same as yours. After biga is made, leave it our for 24 hours then start the mix, the only difference in your app is that the main dough is 0.96g were yours is 4.1g, might be that mine is a never version of the app, after mixing do you then box the dough up for 8 hours then ball up and then wait for a rise ? Thanks again
Hi, there is a miss hap with the app. If you look closely you can see that somehow I have switched to pan pizza. It's at the top of the screen, it's not easy to spot either, and I didn't know I'd caught it. But that's why your yeast is different. The end results are base on the pan pizza settings and it didn't seem to cause a problem with the end result lol. From memory it was bulked for 3 hours and 5 hours balled up
@@PizzaRamblings Wow really? They look so cool. I've seen thete adore one but too small. I've 4 ovens myself. I've an Ooni koda16 , Ooni Karu Wood & gas and a Effeuno P134H 500°c.
What a great tip using a bit of flour to clean utensils. I will using that in future.
Yeah it's a good one 👍
Those dough balls look amazing, very puffy. Congratulations!
So, biga, poolish or direct dough? What's your favorite?
Has to be poolish at the moment, admittedly I've done more poolish than BIGA but the poolish has delivered by far the best dough for me so far. I'd like to try 100% biga at some point, who knows that might be king. Thanks for the comments and for watching 👍
Wow very nice pizza. Well done
Thanks very much 👍
Love the execution! Weaker flour added step 2 after the biga...Really nice execution.
Thanks very much 👍
It's been a while since I had a video with pretty good views Ste but the recent weather video has gone a bit viral (ish) 4000 views an hour at the moment ! That Pizza had a crust and a half too, yum yum.
Wow that's awesome 4k an hour amazing.
Top result again Stephen. 👍 love the use of Northern words “dobbers” and “rascals” two of my favourites as well 😂🤣😂
Thanks it was really good too. Haha yeah I thought dobbers was international 😃👍
Hey there. Yummy looking pizza. Compared to a direct dough do you prefer this biga recipe? Does the extra effort pay out taste wise? BTW... Great camera work! Thank you for the video. Cheers!
Hi, thanks for the feedback. There definitely was a nice taste to that dough. I never really notice the taste of dough often but that one definitely did have a nice taste. The tase is only subtle, and might have been better with a stretch in the fridge for another 24hr. The preferment (The biga bit) was very fragrant , I have noticed this with poolish too.
If you want a try at a preferment, try poolish first as this is much easier to work the rest of the ingredients into it than the clumps of biga.
Is it worth doing ? I'd say to give it a try it's not much more effort than direct, poolish is even easier. Would I do it every time, probably not. A good long fermentation on direct dough is also really good.
Cheers 👍
Great Video again. My pizza app shows me the same amount of ingredients as yours with one exception. For the main dough, it shows me 0.96g of yeast at 8 hours and not 4,1g. If I rise up the RT leavening, then of course 0g. Do you know what that could be?
What yeast are you using ? That was fresh yeast that I used.
@@PizzaRamblings yes fresh yeast
Strange, I just tried it again on mine and it's the same as the video. I have no idea?
@@PizzaRamblings i discovered the difference. you had the attitude towards pan pizza and i neapolitan
Hey, great video! Have you tried or thinking about trying a cold fermentation after the Biga refresh? This will eliminate the large quantities of yeast.
Yeah that's something I want to do. I just didn't plan far enough ahead this week lol. But I will have a go at that soon. Thank for the feedback and for watching 👍
Hi , the Italians say that the BIGA gives the best pizzas, according to your experiments you prefer the poolisch, will you continue your tests with the BIGA for a conclusion ?
Absolutely I will carry on. I like both, but I've had better results with poolish. I need to do some more Biga will try with the LE5 superiore flour. It's mega stuff.
Love your videos. Well executed as always. I was wondering isn’t nuvola strong for a same day cook?
Hi thanks 👍
Interesting question, it's around W270 - 280 I think. I mean yes, a weaker flour might have been better but Nuvola over 8hr turned out ok. Not sure I have much weaker in stock lol.
@@PizzaRamblings at the end it all comes down to personal taste. But personally I would have gone with something like pizzeria maybe for a same day. I usually make biga with a flour that is 13.5% protein then use a 00 flour of 11.5%_12% protein for a same day cook(4-6h rt). Sorry haven’t played with caputo yet as none around here but freighted some to try.
Not much between pizzeria and Nuvola to be honest. Super Nuvola there is much stronger.
Great looking pizza
1 which do u prefer biga or poolish ?
2 have you had any issues with keeping the gas (assume you are using propane) firing the flame in the cold weather ?
IHi, I still think poolish is my favourite, but I have done quite a bit more poolish than biga. I tend to bring my gas bottle in the house the day I'm gonna cook just to help things along otherwise it's not as pokey as during the warmer days. Thanks for watching 👍
You have to use the MasterBiga app! 24 hours on room temperature is too long for biga, the app calculates the amounts and the exact hours for your biga. Also if you add the rest of the ingredients, you have to make balls and wait 3/4 hours and not 8
Ok cheers I will take a look. The pizzaapp says 24hrs so that's what I did👍 thanks for the info. I will try that app.
@@PizzaRamblings Yes np! I would also
recommend you to make 40% biga with that being 70% Manitoba and 30% nuvola, because 100% Manitoba as biga is maybe too strong imo. Love your vids btw! Your passion is something else!
@@PizzaRamblings i been trying some biga style lately; some notes, maybe you developed too much gluten in the first flour water mix; use a rectangle pan, spread out all flour mix and sprinkle water over surface, and then shake/vibrate pan to distribute water into flour beads, then gently finish with hand; need to be gentle at first not to start gluten yet; place in a vertical container for 17-18 hours at 18C; 45% water;little yeast 2-3g;(to get the 18 hours at 18c i use a small ice block in a cooler - if you are higher or lower than 18c, add/subtract 50 minutes for each degree off 18;e.g. if you ferment at 20c, then subtract about 2 hours and do it for about 16+ hours)
Wow thanks for the detailed instructions. I think I've seen vito use that shake method. Looks interesting. I will give that a try next time. Thanks again 👍
as always, great video 📹 👍
personally neve try biga,only poolish and direct dough .
I think its time you try to incorporate caputo tipo 1 flour in the dough, you'll get a great range of flavors 😉
Thanks for the advice, I will look at picking some up. Mrs saying that she can't move for flour 🤣 bags of it all over the house lol. Thanks for watching 👍
How have you liked the Famag? I want to upgrade from my low end mixer
Hi. Yes I love it, it's a great bit of kit. I recommend the multi speed version if your budget will reach, it's great for high hydration dough etc. There is a bit of a learning curve if you haven't used a spiral mixer in the past but it's all part of the fun. Feel free to ask more questions. Cheers
@@PizzaRamblings Would you be able to post your measurements for your Biga recipe? I've only ever done poolish and I want to try a 50% Biga for the first time.
@@chrisginoc it will be easier to follow my latest Biga video, it's quite detailed and easy to follow. ua-cam.com/video/fHq42Beck-k/v-deo.html
What is the called. Looks like a great calculator
It's pizzapp+ on Google and iOS.
Hi
I’m going to replicate your video to see if my mixer end result is the same as yours. After biga is made, leave it our for 24 hours then start the mix, the only difference in your app is that the main dough is 0.96g were yours is 4.1g, might be that mine is a never version of the app, after mixing do you then box the dough up for 8 hours then ball up and then wait for a rise ?
Thanks again
Hi, there is a miss hap with the app. If you look closely you can see that somehow I have switched to pan pizza. It's at the top of the screen, it's not easy to spot either, and I didn't know I'd caught it. But that's why your yeast is different. The end results are base on the pan pizza settings and it didn't seem to cause a problem with the end result lol. From memory it was bulked for 3 hours and 5 hours balled up
@@PizzaRamblings many thanks
Bravooo💪😉🍕🤤
See the oven you use , What make , model is this? And its multiple fuel is that correct?
It's a pizza party bollore, dual fuel. They stopped making it. ☹️
@@PizzaRamblings Wow really? They look so cool. I've seen thete adore one but too small. I've 4 ovens myself. I've an Ooni koda16 , Ooni Karu Wood & gas and a Effeuno P134H 500°c.
Wow that's nice 4 of them. I have an Ooni 3 gas too. It is a shame they stopped making them.
@@PizzaRamblings The effeuno blows them all away , Insane oven and indoor also
Yeah, might pick one up when I get my kitchen upgraded. Looks nice.
Am infollowing that you did 8 hour in the pizza app but left he biga for 24 hours?
Yes, the biga for 24hr, then 8 hours once you add the rest of the ingredients, balling 3 hours into the 8. Cheers
Biga does not need to grow, so no worries