100% Biga Pizza Dough Recipe | Cold Fermentation

Summary

This 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

00:00

🍞 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.

05:01

🌟 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.

Keywords

💡Bea dough

Bea dough, short for biga, is a type of Italian preferment used in baking. It is a mixture of flour, water, and yeast that is fermented for an extended period to develop flavor. In the video, Bea dough is the central theme, as the recipe focuses on creating a highly hydrated dough with a slow fermentation process to enhance the flavor and texture of the bread.

💡Micro scale

A micro scale is a precise measuring tool used to weigh ingredients in cooking and baking. In the context of the video, the micro scale is essential for accurately measuring the yeast, which is critical for the proper fermentation and development of the Bea dough.

💡Room temperature water

Room temperature water is water that has been allowed to reach the ambient temperature of the room, typically around 20-22°C (68-72°F). It is used in the recipe to activate the yeast, ensuring that it dissolves properly and begins the fermentation process. This is crucial for the development of the Bea dough's flavor and texture.

💡Bread flour

Bread flour is a type of flour with a higher protein content than all-purpose flour, which gives it more gluten-forming potential. In the video, bread flour is chosen for the Bea dough to provide strength and structure, which is essential for the dough's ability to hold its shape and develop a desirable texture.

💡Highly hydrated dough

Highly hydrated dough refers to a dough with a high percentage of water relative to flour. This type of dough is known for its extensibility and ability to create an open crumb structure in the final baked bread. In the video, the Bea dough is described as highly hydrated, which contributes to its soft and elastic characteristics.

💡Cold fermentation

Cold fermentation is a process where dough is fermented in a cool environment, typically the refrigerator, for an extended period. This method slows down the fermentation, allowing for deeper flavor development. In the video, the Bea dough undergoes a 48-hour cold fermentation, which is key to achieving the desired flavor profile.

💡Gluten structure

Gluten structure refers to the network of proteins in dough that provides elasticity and strength. It is crucial for the dough's ability to hold gas produced during fermentation, which contributes to the bread's rise and texture. The video mentions using ice cubes to lower the dough's temperature, allowing for longer mixing times to fully develop the gluten structure.

💡Hydration

Hydration in baking refers to the ratio of water to flour in a dough. A higher hydration level typically results in a more open crumb and a softer crumb structure. The video mentions that the Bea dough has a total hydration of around 76%, indicating a very wet and sticky dough that is characteristic of artisan breads.

💡Ferment at room temperature

Fermenting dough at room temperature allows for a faster fermentation process due to the warmer environment. In the video, after the initial cold fermentation, the dough is allowed to ferment at room temperature for an hour. This step is important for further developing the dough's flavor and structure before shaping and baking.

💡Stretch and fold

Stretch and fold is a technique used in bread making to strengthen the dough and improve its gluten structure. The dough is gently stretched and folded back onto itself, which helps to align the gluten strands and create a more uniform texture. In the video, this technique is used during the second fermentation stage to further develop the dough's structure.

💡Leoparding

Leoparding refers to the appearance of small, irregular holes on the surface of bread, which is a desirable characteristic in many artisan breads. It is often associated with a slow, cold fermentation process, which allows for the formation of these micro-bubbles. The video mentions that the slow cold fermentation of the Bea dough will create leoparding in the final bread.

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