Hello friends,
In this video I decided to document my experience with a very interesting type of biga that has been talked about a lot lately.
As you may have read in the title, I am talking about idrobiga, a special pre-dough because it can be managed in the refrigerator in order to keep its fermentation under control.
I tested this type of biga by preparing a high-hydration Neapolitan pizza and I must say that the result was really excellent!
Here is the biga recipe for preparing this recipe for Neapolitan pizza:
IDROBIGA:
500 gr. strong flour 0/00
375 gr. water
5 gr. yeast
REFRESH:
500 gr. strong flour 300/330 W
325 gr. water
25 gr. salt
I remind you that registrations are open for my focaccia course, if you want to know more click this link
https://www.doughacademy.it/product/pizza-class-la-focaccia/
For registrations or any information write to me at my email:
info@doughacademy.it
The full videos of kneading:
https://www.youtube.com/@UC5s7mIi-a18eRBQKPgCky0w
My reviews:
https://maps.app.goo.gl/eoAWYWygJZj2ZPu77
If you want to know more about biga:
https://youtu.be/U1NlmZSHv04?si=K9qFJNnuvR9f2lyn
DIVISION INTO CHAPTERS
0:00 Presentation
0:38 Introduction to hydrobiga
4:35 Recipe and characteristics
7:48 Presentation course
9:43 Preparation of the dough
14:13 Complete recipe
15:38 Kneading
19: 34 Rolling out and cooking
22:20 Final considerations
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