From DN Recipes by David Nagy · Food & Beverage

100 percent BIGA Recipes

Published



100 percent BIGA Recipe for 8 balls
Ingredients
  • Tipo 00: 800gg
  • Tipo 0: 400g
  • Semolina: 135g
  • yeast: 3 grams
  • Water: 600ish g
Phase 2
  • 335 grams water
  • 33 grams seat salt

Directions
  1. Mix and cold ferment 24 hours.
  2. After 24 hours break up BIGA in small chunks to mixer.
  3. Add 335 grams of water mixed with 33 grams of sea salt.
  4. Add about 200 grams of water to start and add the rest slowly, monitor temp of dough until 73f-75f.
  5. Bulk rest dough for 1 hour and cut ball up doughs that weigh about 280-285 grams.
  6. Cold ferment for a day or two.