(18/22 hours):
5000 g of 0SS flour
2250 g Water (45%)
50 g Yeast (1%)
Biga dough times
Spiral mixer: 4 minutes in 1st speed
Dipping kneader: 4 minutes in 1st speed
Fork mixer: 5 minutes in 1st speed.
INGREDIENTS FOR REFRESHMENT:
Biga
3000 g wholemeal spelled flour
2150 g Water (55% of the total flour)
160 g Salt (2% of the total flour)
60 g Yeast (2% on added flour)
Dough times
Spiral mixer: 10 minutes in 1st speed
Dipping kneader: 12 minutes in 1st speed.
Final dough temperature 24 ° C.
Mix flour, yeast, biga and water, leaving 5% aside which will be added halfway with the salt.
Point for 5 minutes, displace until the dough is smooth and homogeneous, divide into pieces of the desired weight manually form the loaves that after a few minutes will be flattened and wrapped on themselves, or formed at will.
Leave to rise, avoiding incrustations until reaching about 70% of the initial volume and cut lengthwise.
Bake in the oven at 220 ° C with steam and after a few seconds open the draft, reach the development and close the draft.
Finish the open draft cooking.
