So we begin. I have my formula nailed down. The procedure, will be the actually steps from soup to nuts!
The Biga Detail
If i understand your numbers correctly, you have 33% hydration after Refreshment #1 ( before refreshment #2). 10 water, 30 flour.
If you add 5 grams water in Refreshment #1, you'll have 50% hydration at that point.
Though, that will give you 45 g biga at that point.
Or... if you want to still end up with only 40 grams biga, add 16.7 grams flour and 3.3 grams water. And you will have 26.7 flour, 13.3 water, for a total of 40.
You understood my numbers perfectly. Additionally, your calculations are correct. I still can't figure out what I did wrong. I was shooting for a 2:1 ratio. However, I am not to concerned because I now have a plug and play hydration converter! Thanks to Dan and Alfonso! I am going to use your first solution as it is more elegant and exactly what I was trying to accomplish. Thanks again for your time. I get excited at this point in a bake/formula creation! Smile...
Somehow I forgot the 10 grams of flour in the mother, at refresh #1. I feel better now and will be able to sleep tonight.
Just put up on YouTube a day ago. https://www.youtube.com/watch?v=vMFiSu3TZoc
Vito, sure does get excited about bread/pizza! Love i!
Thanks for your help, Indiana Dave!
My math is sorted, as luck would have it I will end with exactly enough biga to add a 400Gram baguette to the bake.. That will make this truly and epic bake! (Again, I build the anticipation to fever pitch only to set up a huge letdown) Mybe lighting can strike twice in the same place? Fingers crossed.
Looking forward to this next installment of Will’s Italian Bread Show. I love the colour of the Biga made with the Semola Rimacinata.
Moving right along. Once I have the required amount of extra fancy semolina I should be ready for a extra long Autolyse. I didn't plan this out to well so refrigeration may also be necessary to tweak the timing to fit a reasonable persons schedule.
I paid $1.25 per pound for the Sperry extra fancy durum flour. Not bad, I think?
I already screwed the pooch, I forgot to hold back some water to dissolve the biga in. I may have to up the hydration just a bit.
Epic! Ever since my first bread book, The Bread Bakers Apprentice, I wanted to bake a huge epic loaf. Fingers crossed!
I can now scratch that one off my list! Looks so authentic, not burned, a glorious char, like from a wood burning oven! 2 Kilos how cool is that? I present the ancient Bread of Matera.
They both are glorious Will, what a huge loaf of amazing bread. Can’t wait to see the crumb.
I can already see the big boy is nice and fluffy! Smile so happy with this. A long days work, but worth it!
Looks to be a lot more yellow. I think the abbreviated spin in the Bosch? Maybe it's not as hard as one would think to wash out the carotene?