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