The ULTIMATE (Sourdough) BIGA Pizza Dough Recipe - 67% BIGA!!

To make BIGA:
1) In ‘flat’ container, add:
2000g flour
(High-gluten, Bread flour, Manitoba, type 0, 00, or All purpose) [100%]
200g Rye and/or wholewheat flour [10%]
200g sourdough levain/poolish
(can be subbed by 100g additional flour and water) [10%]
1000g water [50%]
2) Gently mix ingredients for BIGA, if you have a lid for your container, a lid can help to close and shake to mix ingredients. You can also make the BIGA in a mixer that has a reverse option to mix without kneading the dough. Once there is little to no dry flour, the BIGA is done and can rest room temperature for 12 hours before being chilled in the refrigerator for 2-12 hours
3) Start final dough phase 1
4) Start final dough phase 2
5) Finish dough by hand
6) Wait 10-30 minutes before balling.
7) Enjoy 4-12 hours later room temperature
#biga #poolish #sourdough #pizza #dough #pizzadough #mixer #food #italian #preferment

[@James_Ford4815]

Curious for your pizza shop how did they prep vegetables? were there too watery issues? pre bake them in large batches every morning? just let them sit out in air for a hr or longer before opening? squeeze the hell out of them? i've heard of many solutions but curious how large pizza shops actually do it

[@LevitaNostra]

There can be when produce quality isnt the best or poor transportation. After cutting, rinsing with water and drying (using a salad spinner is very useful) will add several days to the life of toppings like onions and peppers. Try not to overprep too much are things WILL go bad :)

[@mattgitlin]

Hi, I am clear through the final mixing part. Dough came out gorgeous for sourdough only version. Just to be clear *before you ball* you do a 3-8 hour RT or 24+ hours CT proof? What signs are you looking for from the dough before you ball? Dough or triple in the mass of dough, etc?

[@dionanthony8755]

Where are you I'm missing your posts😢

[@oferedry257]

Thank you! GREAT video. Please what is your room temperature on the video?

[@LevitaNostra]

I keep my apartment fairly cold, 70-72c or around 21.5-22.5 c

[@roxaneabigail]

What mixer is that to mix all
Of it ? And where did u buy it from?

[@LevitaNostra]

Vevor spiral mixer, from the Vevor website, great cheap mixer!

[@ytserable]

Am confused about the amount of Levain in Final Dough Part 1. Is that 500g starter ? Am trying to scale it down for home use . Thanks !

[@LevitaNostra]

Yup 500g!
BIGA:
100% flour (2/3 or 67% of total flour)
10% rye/whole-wheat
10% levain
50% water (1/2 total)
Final dough A:
100% flour (1/3 or 33% of flour used)
50% water (1/4 total)
50% levain
All BIGA
Final dough B:
500g water (1/4 total)
100g salt (2.8% total or 50g per liter water)
Does that make more sense?
Example based on 1000g flour (plus levain flour)
BIGA:
670g flour
335g water
67g levain
67g whole-wheat/rye
A)
330g flour
All BIGA
165g water
165g levain
B)
165g water
25-35g salt

[@ytserable]

Thank You Very Much!

[@garyeastwood3627]

great vid, where can I get that size dough box? It looks like a 1/2 size box which would be great for home use.

[@LevitaNostra]

@@garyeastwood3627 it is made by doughmate, let me get you a link! It is exactly half sized and GREAT for the home!

[@LevitaNostra]

@@garyeastwood3627 www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4/ref=asc_df_B00449IEM4/?tag=hyprod-20&linkCode=df0&hvadid=693770001986&hvpos=&hvnetw=g&hvrand=18314828749646279001&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9011484&hvtargid=pla-438848527636&psc=1&mcid=0cd2253aa5c931a5a4ae169958d31640&gad_source=1

[@LevitaNostra]

@@garyeastwood3627 sorry for the late response!!

[@razvanbalcan312]

So i was searching if biga is one time use or if i can put it away as a starter and develop in time. Can someone give me an answer?

[@LevitaNostra]

You can keep feeding it, look up Lievito Madre!

[@razvanbalcan312]

@@LevitaNostra so if i have a Biga i can keep feeding it like a starter? Or do i need to do a Lievito Madre and if i do it, can i use it after 4-5 days?

[@razvanbalcan312]

@@LevitaNostra found it! Pate fermentee, also Lievito Madre is very interesting.

[@LevitaNostra]

@@razvanbalcan312 pate fermentee is 'old dough' which is a little different. I recommend using an old/extra extra BIGA (just a little bit) and mix it with your new BIGA, can do the same with Poolish. Too much and it can become too acidic :)

[@nelsonbrooks]

You’re coming through, in one channel only. Also, at a greatly diminished volume as well. I’ve watched other posts as well & nothing else seems affected as this episode.
I’ve learned a lot from you.
I’d like to see you do a deep dive comparison of biga vs polish.

[@LevitaNostra]

That is a great idea, how does, bulk fermentation vs BIGA vs. Poolish sound? I think it's good to throw in bulk fermentation as it is a fair control group, either bulk fermentation or long ball fermentation (proof).
Would be a fun experiment on or off the camera!
Thank you for the kind words my friend!

[@apatterson8128]

Great video. Lots of information to process for a superb dough. Thank you for your effort.

[@LevitaNostra]

Thank you Ms. Patterson!!

[@ryanryan7213]

This is great !

[@LevitaNostra]

Thank you so much!!

[@TheHorrorcade]

Love the videos! Do you have an instagram?

[@LevitaNostra]

@@TheHorrorcade I got rid of instagram for the most part, you can email me at [e-mail]