by ananda

flour pre-fermentation: 40.3%. Moisture: 61.6%

Method:

As you can see, the first time I did mutate, is that I can-me-down Biga Naturale "in this way rather than a sponge. Partly because I had some old Biga in goats, in part because Alison, my little wife is happier if I can keep the yeast from the bakery, for the record. approximately 150g of Biga had the pedigree, so tired of giving me enough for 644g necessary way to retain certain assets to another date. I did it "development" approx.16 hours before making the sponge. " The towel was made at 28 ° C, but spent 2 ½ to age. It would be a charmed enough to not more than that, but has apparently been busy. The archetypal system specifies 1 ¼ hours, but it uses the baker's yeast. The next modulate I made was that I adapted to a "autolysis" contact with the meal only....

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by ananda

Pre-fermented flour: 40.3%. Hydration: 61.6%

Method:

As you can see, the first substitution I made is that I occupied "Biga Naturale" in this approach in place of of a sponge.   Partly because I had some old biga in breeding, partly because Alison, my  trouble,  is happier if I can keep the bakers' yeasts out of the method.  I had about 150g of biga in forerunner, so fed that to give me adequate for the 644g needed for the prescription, together with some to keep back for another day.   I did this "élaboration" approx. 16 hours before making the "sponge". The sponge was made at 28°C, but accepted 2½ hours to season.   It would have infatuated a insufficient more than this, but was simply physical.   The source system specifies 1¼ hours, but it uses bakers' yeast. The next replacement I made was that I in use accustomed to an "autolyse" facility with the semolina only.   Let me make plain that the semolina...

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