January 27, 2018 - 10:07am
Getting rid of lumps in biga
Made a delicious ciabatta using traditional 24 hour biga with a 45% hydration, 1% yeast under cool conditions - it makes for an aromatic, fabulously moist crumb however smoothing lumps out takes an age....is there an efficient way of doing it? Rehydrating lumps of it for extended period before finishing final mix? Thoughts most kindly appreciated- I had used a more hydrated biga up til now but totally different beast - this is worth the exploration
Share
Did you find a way?
I was doing a 100% biga so I added the additional liquid, mixed it a bit with my dough wisc and let it rest for 20 minutes. Then I stirred it with the paddle attachment on my KA mixer and rested for another 20 minutes. Finally a long knead with the spiral attachment brought it together quite well.
It may have helped that I had the hydration too high. I'm not accustomed to all white flour.