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This only changes the recipe here. The calculator stays the same.Overview
Biga is a stiff Italian preferment, usually around 50 to 60 percent hydration, mixed with flour, water, and a very small amount of yeast. It ferments slowly, develops sweet nutty aroma, and brings strength and elasticity to breads, pizza, and other doughs that benefit from more structure.
Bread Flour (Strong)
Water
Instant Dry Yeast
Diastatic MaltTotal Weight:
250 g
Final Dough
Bread Flour (Strong)WaterInstant Dry YeastDiastatic MaltDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration16 hTemperature18 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.