March 27, 2020 - 6:34am
Cold Biga, Bring to room temp before mixing
Greetings,
I am a bread newbie. I had my biga at 70 degrees for about 7 hours then transferred to a 40 degree cooler for another 9 hours. Should I bring the biga to room temp before mixing the final dough?
Thank you,
Erin
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Either way should work, but if the cold biga is incorporated the fermentation will take a little longer.
If you want to use the cold biga and not slow the fermentation too much you could use warm water for the mix. You’re safe at 90F. It will be a learning exercise if you ck the biga temp before and the ck the mix after to see how warm the water/biga mix ended up.
Be careful not to use water that is too hot. It could harm the yeast...
Dan