100% Biga Pizza Dough Recipe | Cold Fermentation
Summary
TLDRThis video script offers a simple bread dough recipe with a focus on a 48-hour cold fermented 'biga' for enhanced flavor. Using a micro scale for precise yeast measurement and bread flour for strength, the dough undergoes a 48-hour cold fermentation before being mixed with salt and ice cubes to develop gluten structure. The final dough is smooth, elastic, and fermented at room temperature or further in the fridge. The result is a soft, elastic dough with a beautifully open crumb and a flavorful crust, perfect for those seeking a quick rise with a slow fermentation process.
Takeaways
- 😀 Start by weighing yeast precisely with a micro scale.
- 🍞 Dissolve the yeast in room temperature water before mixing.
- 🌾 Use bread flour for added strength in the dough.
- 🥄 Roughly mix the dough to achieve a shaggy texture.
- 🧊 Consider using a dough mixer for a smoother and more consistent dough.
- ⏰ Allow the dough to undergo a 48-hour cold fermentation in the fridge for flavor development.
- 🧊 Use two ice cubes when weighing water to extend mixing time and develop gluten structure.
- 🔄 Mix the dough until it's smooth and reaches 70°F, with a total hydration of around 76%.
- 🍞 Shape the dough tightly and let it ferment at room temperature for an hour.
- 🤲 Stretch and fold the dough to enhance its structure.
- 🧊 Optionally, perform another 24-hour cold fermentation in the fridge for deeper flavor.
Q & A
What is the first step in the bread dough recipe mentioned in the transcript?
-The first step is to weigh the yeast using a micro scale and mix it with room temperature water in a bowl, whisking until the yeast is dissolved.
What type of flour is recommended for this bread dough recipe?
-Bread flour is recommended to give more strength to the highly hydrated dough.
Why does the dough need to be placed in the fridge after initial mixing?
-The dough is placed in the fridge for a 48-hour cold fermentation to slowly develop the flavor.
What is the significance of using two ice cubes when weighing out the water for the dough?
-Using two ice cubes allows for a longer mixing time to fully develop the gluten structure of the dough.
What is the total hydration percentage of the dough in this recipe?
-The total hydration of the dough is around 76%.
How long should the dough ferment at room temperature after being mixed in the mixer?
-The dough should ferment at room temperature for 1 hour after being mixed in the mixer.
What technique is used to further develop the dough after the initial room temperature fermentation?
-The dough is given a stretch and fold on all sides to further develop it.
What is the purpose of the second cold fermentation in the fridge for 24 hours?
-The second cold fermentation helps to create micro bubbles and leoparding in the dough, enhancing the texture and appearance of the bread.
How many dough balls does this recipe yield and what is the weight of each?
-This recipe yields three dough balls, each weighing approximately 200-280 grams.
What is the final texture and flavor of the bread crust achieved through the described process?
-The bread crust has a nice open crumb structure that is evenly spread throughout, and the flavor is described as 'insane' due to the low and slow fermentation process.
What is the role of the 'Bea' in this bread dough recipe?
-The 'Bea' is a type of preferment used to achieve a quick rise in the crust, contributing to the overall texture and flavor of the bread.
Outlines
🍞 Making Easy Sourdough with Cold Fermentation
This paragraph describes the process of making a highly hydrated sourdough dough with a focus on cold fermentation for flavor development. It starts with weighing the yeast using a microscale and dissolving it in room temperature water. Bread flour is added and mixed to create a shaggy dough, followed by a 48-hour cold fermentation in the fridge. The dough is then mixed with ice cubes to develop gluten structure and shaped for a one-hour room temperature fermentation. The video promises to reveal the full recipe at the end and suggests testing different mixing methods in future videos.
🌟 Conclusion on Sourdough's Flavor and Texture
The second paragraph wraps up the video script by emphasizing the exceptional flavor of the sourdough dough achieved through a slow and long fermentation process. The speaker invites viewers to try the recipe and encourages them to like and subscribe for more content. The summary highlights the successful outcome of the dough's texture and taste, which is attributed to the careful fermentation process detailed in the video.
Mindmap
Keywords
💡Bea dough
💡Micro scale
💡Room temperature water
💡Bread flour
💡Highly hydrated dough
💡Cold fermentation
💡Gluten structure
💡Hydration
💡Ferment at room temperature
💡Stretch and fold
💡Leoparding
Highlights
Introduction of an easy bread dough recipe
Use of a micro scale for precise yeast measurement
Dissolving yeast in room temperature water before mixing
Choice of bread flour for added strength in dough
Rough mixing to achieve a shaggy dough texture
Observation of 100% hydration doughs for comparison
48-hour cold fermentation for flavor development
Use of ice cubes for water measurement to extend mixing time
Mixing dough to achieve a smooth and elastic texture
Dough temperature target of 70°F for optimal gluten development
Room temperature fermentation for one hour
Dough stretching and folding technique
Option for additional 24-hour cold fermentation
Bringing dough to room temperature before boiling
Creating three equal dough balls for baking
Slow fermentation in the fridge for micro bubble and leoparding effect
Achieving a soft, elastic dough for easy stretching
Ensuring air retention in the crust for optimal texture
Discussion of the benefits of using a preferment for quick crust rise
Praise for the open crumb structure and even flavor distribution
Emphasis on the intense flavor from the 48-hour preferment
Encouragement to try the recipe and subscribe to the channel
Transcripts
this is such an easy Bea dough recipe
first get a hold of one of these a micro
scale which will weigh your yeast to the
closest decimal point to make a Bea add
the yeast and room temperature water to
the bowl and whisk it until the yeast is
[Music]
dissolved now add in the flour I chose
to use some bread flour in this recipe
to give more strength to this highly
hydrated
dough use the back of a spoon to roughly
mix this Bea together you want it to
look like this nice and Shaggy however I
wonder I've been watching a lot of 100%
Bea dough recipes and their beas look
more smooth and consistent maybe in the
next video I'll test this Theory out and
use my dough mixer to mix my
Bea I plac this Bea straight into the
fridge for a 48-hour cold fermentation
in order to slowly develop the
[Music]
flavor don't forget to watch until the
end of the video for the full
recipe after 2 day fermentation I add
the Bea to the mixer it doesn't smell
sour at
all now my trick here is to use two ice
cubes when weighing out your water
weight this way you can mix your dough
longer to fully develop the gluten
structure now pour half of the liquid
into the mixer along with the salt and
the Bea and start to mix on low speed
then increase it to high and add in the
rest of your
water you want to mix your dough until
it's smooth and it reads 70°
F this D's total hydration is around
76% and it's nice smooth and
elastic now you're going to give it a
nice and tight shape and let this dough
ferment at room temperature for 1
[Music]
hour now using lightly dampened hands
stretch and fold the dough on all
[Music]
sides at this point you can either
either allow your dough to rise for
another hour at room temperature or what
I did is I placed it directly into the
fridge to go for another 24-hour cold
fermentation after that cold ferment
remove the dough from the fridge and let
it cm to room temperature for 1 hour
before
[Music]
boiling this recipe will make three even
dough balls of 200 80 g
[Music]
each I chose to slowly ferment these
dough balls in the fridge for 24 hours
this low and slow cold fermentation will
create those micro Bubbles and
leoparding later in your dough
this dough was so soft elastic and easy
to stretch
out I made sure to leave as much air in
the crust as possible
[Music]
[Music]
Bea is one of those preferments perfect
for someone who wants that quick rise in
their crust
[Music]
the crumb structure of the crust is nice
open and evenly spread through out the
flavor of this crust however is insane
that low and slow fermentation with that
48 hour Bea in the fridge makes this
dough so flavorful I hope you give this
recipe a try and don't forget to like
And subscribe
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