Re: Pizza Canotto with Biga

Hi all,
This was 20% biga, 70% hydration mixed by hand. I don’t recommend higher percentage of biga if you don’t have a mixer, because even with only 20% biga it is very hard to incorporate all the biga in order to obtain lump free dough at the end.
Biga:
F – 134g (Romanain flour, professional pizza flour W330, 14.2%, 7Spice – Rosa)
W – 60g
CY – 1.3
Mixed well until all the flour was incorporated and let it ferment @18C. Biga was ready next day at 17:00 as suggested by biga master app.

Refresh:
F – 534g (Caputo Pizzeria)
W- 409g
Salt – 20g

Mixed 150g of flour with biga until all of the pieces of biga were covered well in flour. Then added the all of the rest of the ingredients and kneaded in the bawl for 3 min until everything is incorporated and no lumps of biga are left.
Then I did 4 sets of stretching and folding in 15min periods and after that on the table one set of slap and fold, shaped the smooth dough and put it in the fridge.
Next day at around 10:00 the dough was balled and balls were placed in s…