100% BIGA Pizza Dough Using The Master Biga App
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- Опубліковано 19 жов 2024
- It’s a long one :
Skip to the finish of the preferment: • 100% BIGA Pizza Dough ...
Skip to almost finishing the dough : • 100% BIGA Pizza Dough ...
Skip to finishing balling up : • 100% BIGA Pizza Dough ...
Skip to cooking the pizza : • 100% BIGA Pizza Dough ...
Skip to my embarrassing first pizza : • 100% BIGA Pizza Dough ...
Back to using the Masta BIGA app. Here we try for 100% BIGA pizza dough at 70% hydration. This dough takes ages to make even with a spiral mixer so apologies for the long video. The dough was very relaxed but hard to make nice round pizzas with. I think this is mostly down to the dough balls growing so much that they end up pressing against each other and the side of the dough trays that they become square when you get them out.
I realise that I could have gone for the really huge pumped crusts if i left more of an edge and didn’t push the sauce to the edge as much. However there was plenty of crust and it was super light and fluffy. I’m not keen on some of the pizzas that are huge crusts and hardly any toppings.
Next time I will be looking to make better presented pizza, not just good tasting pizza lol
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Silicone lids : www.amazon.co....
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I have had the same issues making biga 100%. The dough grow a lot and it is too hard to get circular shape. I made 75% hydration wich is harder. Great video!
Can we change the view from sideways on my IPad with MB?
Where can I buy this beautiful pizza topping station? Is that the one from Ooni?
Hi, sorry for the delay. No that's one from Amazon. It's only ok. I wouldn't recommend it to be honest. If you want I will try and find the link.
Excellent! Thank you.
wow Steve that was amazing!
Haha thanks Andy 😀
great job as always. can you do a video explaining the master biga app?
Hi. Here is one I made earlier 😂 ua-cam.com/video/fHq42Beck-k/v-deo.html
@@PizzaRamblings thank you sir
Brother do you prefer Biga or Poolish? Mainly interested in taste, but also handling of the dough etc.
Hi, that's a good question. Both are great to get the bug puffy crusts. I tend to use a higher W rated flour for the preferment and something weaker for the rest of the ingredients after your pre fermentation is complete.
Can't say I've found either better to handle, that usually comes down to the amount of hydration you opt for and how good you are at building the gluten up.
Personally, BIGA seems to have the slightest edge in taste. If you can use fresh yeast for your BIGA, once the preferment is complete the aroma from the BIGA is lovely.
I've not done a video for a bit but I'm doing BIGA with a sourdough starter next 👍
@@PizzaRamblings It's interesting you say that. I would think the 24 bulk fermented dough at room temp you did would have the best flavor since all the flour is used. Can you explain why you think the Biga is better??
It's been a bit since I did BIGA, but the aroma from the BIGA is quite sharp and intense. Also if you get the hydration in there, the crust is very light and easy to digest. It's personal opinion at the end of the day. Have a go at it and see what you think. Cheers 👍
@@PizzaRamblings Thanks! I've done a 25% and 50% poolish and had pretty good luck, but have not tried a biga and didn't plan on making one until your video. Right now I'm halfway through the 24 hour bulk ferment method so tonight I'll have the results (fingers crossed as that method is so easy). My worst pizzas have been the 3 day cold ferments, at 3C (37 F) nothing happens, even if I kick start it with a poolish. I will say that biga crust you made looks absolutely amazing!! I wonder how much of that dough texture is due to the spiral mixer vs using a dough hook (I have a Kitchen Aid)?? I'm not a baker and don't enjoy it so was hoping my pizza quest would end with the 24 hour RT ferment, now this 100% biga method will be nagging at me....darn you!
Haha it's addictive isn't it. To be honest I'm doing 6 to 7 HR fermentation almost every week now. I've got the process to a T. 65% hydration, 6 280g balls. Mix speed 2 for ten minutes then speed 4 till the dough reaches 25c in the core, then it's done. I can literally walk away while the machine does the work. The pizzas are really good, light fluffy dough. Makes me realise that you don't need all the messing for bloody good pizza 6 to 7 hour room temperature. Enjoy 👍
Dough selflife how many days
Hello
How can i add distatic malt in the app (masterbiga)?
It's under the pizza canotto section. I think I might have paid extra for it.
When did you add the malt?
Right here ua-cam.com/video/uPAN30lKUTE/v-deo.html
@@PizzaRamblings thanks I missed that, and then the bag of malt on the bench when you were kneading the ball had me miffed.
Where do you get your flour from in the UK?
Hi, I get all my stuff from these guys www.adimaria.co.uk/
can written here dough recepi.its helpful sir
HI Steve .. Dough pieces looked a bit over fermented .. The amount of yeast seemed a bit high for the length of proof after shaping. How long after shaping did you proof before stretching? Did you track the ambient and dough temps during proof? .. The target dough temp also seemed a bit high for the amount of time you gave the dough pieces to proof .. But my main question is the length of the mix .. it appears your approach is to keep mixing until the target temp is achieved, but if it took 30+ mins of machine mixing to get there I would suggest your flour and water were too cold to begin with .. At most, the total mix should take no more than 8-10 mins .. With such (relatively) small volumes in your mixer I wouldn't bother with the ice .. heat build up is really only something to be concerned about with larger, commercial level dough volumes .. In terms of mix sequence, the best would be to first add 2/3 of the remaining water and the malt to the biga, then salt, then remaining 1/3 water and the oil .. Maybe one thing to try next time, after adding the 2/3 water and malt, and a 5 min mix, let it rest for 30 mins to allow the water to complete hydration of the flour and to allow the malt to begin its work (converting starch to sugars) .. it's also an opportunity to adjust the dough temp, if necessary, by placing it somewhere warmer or cooler .. Another idea, since you mentioned previously you keep a sourdough starter, and the objective with a biga is flavor development, how about substituting 5% of your biga flour and equal weight in water in the form of some sourdough starter, and moving the yeast into the refresh/mix stage for gas development .. ??
Hi there, thanks for your comment. It was approximately 3 hours after balling that I cooked them. I agree the dough did seem very puffy and was super relaxed. I did follow the instructions from the Master Biga app, but I have since done the same recipe and the dough was better, but still quite relaxed. I suspect it's a temperature thing, maybe going for the average room temperature isn't the best idea.
I tend to opt for ice water as I have seen the temperature rise pretty quickly while mixing. well before the window pane test is achievable. With ice I can mix for longer and achieve the desired texture of the dough.
In that mix the dough was like slop for ages, that was the initial reason for a long mix, it took ages for gluten to form. If it had come together quicker I suspect the temperature would also rise quicker and thus would be a shorter mix. Even when it did hit 26c it still didn't feel quite right hence the additional folding.
The same process was used in my next video, but the ball didn't puff quite as much as this time. Something was different but I can't put my finger on what lol.
Thanks for a great discussion. Ive just revived my sourdough so I could try your suggestion next time 👍👍
Why will mine only go to 60% Biga?
Why, what happens if you do more?
hey ! how do you get gaz burner on this pizza party oven? says only wooden on the website for this one :(
Hi, it's not made anymore, it was called a bollore. Shame really, bloody good oven.
@@PizzaRamblings oh okay thanks, unlucky !
They have decent price for the surface
pizza party offers a duel fueled oven gas and wood
Yes , I think they have started to make the ballore again.
legend
Haha thanks but I dont think so lol 😂
Get rid of the mixer🤣🤣
Stephen! If your looking for any new flours google "Ratton Pantry"
some good one's there for you.
Sorry only just seen this, where would I get that flour from ? Cheers
@@PizzaRamblings Just google Ratton Pantry, some nice Italian and British 00 Flours that I've not seen before. 👍