Your chanel has a huge potential, and you are very acknowledged, don’t give up, if views don’t come instantly they will with time. Also thank you for sharing your knowledge.
Just to let you know. I did your recipe (with double the ingredients) and we all just complete it up (9 persons) just this moment on our Friday evening. Wonderful, crispy and very tasty. I ate 3. Thank you again.
Servus Jürgen, sehr gut erklärt. Was hälts du persönlich davon die Biga 48 reifen zu lassen mit weniger Hefe (0,1%) ? Das habe ich auch schon gelesen. Scheint noch mehr Geschmack zu erzeugen?
Thank you very much for the recipe. Do you think we can let the biga rest more than 24 hours in the fridge before using it to Make the main dough? Thank you!
very nice!i have a question though.I made the biga and let it for 24 hours in the fridge.My problem is that i didnt calculate the timings right and i cant make tha balls and let them in the fridge for more 12-16 hours.my question is,Can i bulk ferment for 14 hours and then make balls leave them in rt for 4 hours then bake?
Hi, yes, you can it make like you wrote. But I would recommend to let the balls raise not for far shorter then 4 hours. They need their time to relax, otherwise it could be hard to stretch.
@@Pizza-And-More I've tried it yesterday actually.I took the balls out of the fridge 5-6 hours before baking to my hand made wood oven and the results were amazing!
One gram of dry yeast is enough for the biga to ferment well for 24 hours. in refrigerator? I took it out and it gave me the feeling that it needed more fermentation.
This is absolutely enough. After the fermentation of the BIGA you see not too many differences. What happens and is visible is, that the BIGA settles and is very compact and in one piece.
I don't understand how it works. Why take very cold water, and then leave the biga at room temperature for 2 hours? Can cold water be optional? Or do you need to immediately put the biga in the fridge? But then the yeast will not start working. So how is it right? Thanks!
Hello, for the Biga itself there is no need for „very“ cold water. Normal cold water is ok. It shouldn’t be warm. Very cold water is then required for the main dough, because here we should avoid that the dough gets very warm through the kneading. And the procedure as it is in the description is correct.
Very clear and comprehensive instruction with nothing left out. Great job, thanks
Your chanel has a huge potential, and you are very acknowledged, don’t give up, if views don’t come instantly they will with time. Also thank you for sharing your knowledge.
Just to let you know. I did your recipe (with double the ingredients) and we all just complete it up (9 persons) just this moment on our Friday evening. Wonderful, crispy and very tasty. I ate 3. Thank you again.
Servus Jürgen, sehr gut erklärt. Was hälts du persönlich davon die Biga 48 reifen zu lassen mit weniger Hefe (0,1%) ? Das habe ich auch schon gelesen. Scheint noch mehr Geschmack zu erzeugen?
Ciao, klar, das geht natürlich auch. Ich mach normal immer 50% Biga und lass den Biga dann oft 48 Stunden im Kühlschrank.
Thank you very much for the recipe. Do you think we can let the biga rest more than 24 hours in the fridge before using it to Make the main dough? Thank you!
Hi. Yes, sure, you could let the Biga also 48 hours in the fridge.
Great video and instructions as always. I have started the pre-dough tonight Grandmaster. Looking forward to the results in 48 hours 👍
Thanks Dan.
Hi Juergen, wonderful like your other videos. A question, which is the preferred one for crust and taste between the two, Biga or Poolish?
I prefer Biga. I like this taste a bit more. But honestly speaking, I like almost pizzas 🤣.
What is the brand of the spiral mixer? Thanks
Hi, this is a FAMAG Grilletta IM 5 10V
very nice!i have a question though.I made the biga and let it for 24 hours in the fridge.My problem is that i didnt calculate the timings right and i cant make tha balls and let them in the fridge for more 12-16 hours.my question is,Can i bulk ferment for 14 hours and then make balls leave them in rt for 4 hours then bake?
Hi, yes, you can it make like you wrote. But I would recommend to let the balls raise not for far shorter then 4 hours. They need their time to relax, otherwise it could be hard to stretch.
@@Pizza-And-More I've tried it yesterday actually.I took the balls out of the fridge 5-6 hours before baking to my hand made wood oven and the results were amazing!
One gram of dry yeast is enough for the biga to ferment well for 24 hours. in refrigerator? I took it out and it gave me the feeling that it needed more fermentation.
This is absolutely enough. After the fermentation of the BIGA you see not too many differences. What happens and is visible is, that the BIGA settles and is very compact and in one piece.
@@Pizza-And-More thank you for your answer, very good récipe!
Could I do this method in a Kithen Aid mixer?
Yes, but I would tear the BIGA in small pieces and add the water in really little portions
You can probably do but I suggest you to start with hands. Measure the heat all the time because home mixer tend to heat the dough.
❤ nice
I don't understand how it works. Why take very cold water, and then leave the biga at room temperature for 2 hours? Can cold water be optional? Or do you need to immediately put the biga in the fridge? But then the yeast will not start working. So how is it right?
Thanks!
Hello, for the Biga itself there is no need for „very“ cold water. Normal cold water is ok. It shouldn’t be warm. Very cold water is then required for the main dough, because here we should avoid that the dough gets very warm through the kneading. And the procedure as it is in the description is correct.