Welcome to another video where I am highlighting my favorite and best recipe of 2024!
100% Poolish & Biga
(Makes 3 pizzas 276 grams each)
Biga:
.5g yeast
146g water
292g flour
Poolish:
.4g yeast
200g water
200g flour
Dough:
13.78g salt
First, make the poolish and Biga separate. Allow to ferment at room temperature for 7 hours.
Then, place the preferments into the fridge for up to 12 hours.
Using a mixer, whip the cold preferments together with the salt until it reaches a temperature around 72-78 degrees Fahrenheit. The dough should look smooth.
Next, round the dough out and ferment at room temperature for 1 hour. (Room fermentation is anywhere from 70-80 degrees F)
Now, cut and divide the dough. Round the dough balls out on the table to be the pre-shape. Wait 10 minutes where the balls rest uncovered. Go back and tightly round out the dough balls and seal them completely shut. They should be tight and smooth. Try not to use any oil or flour.
Place the dough balls into oiled containers and allow to double in size at room temperature before you bake. Or, you can wait 30 minutes and place the dough in the fridge to bake the next day. However, I placed the dough straight into the fridge right away to cold ferment for 48 hours.
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Stay tuned for next weeks video where I put this pizza in action…