The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Biga at room temp for 28 hours

Rivermute's picture

Should I just start over??

December 11, 2011 - 6:00pm -- Rivermute

Was planning on making a double batch of Cibatta (2 loaves and rolls) but alas my power has gone out. The biga has been fermenting since this morning but looks like it will have to wait untill tomorrow. The biga is at about 50% hydration with 1.5 grams of dry yeast. I heat with wood so the ambient room temp is a little high.  Will the biga be ok after 28 hours or should I just start over? Should I modify the amount of yeast in the rest of the recipe (3.2 grams to 20 ounces of flour) the total recipie is about 60% hydration.

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