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.