Contemporary Neapolitan
Ingredients
BIGA:
- 7.5 Kg Flour - 16.5 Lbs (30% )
- 3.75 Liters Water - 8.25 Lbs (15% )
- 37.5 g Yeast fresh - 1.3 oz (0.5% )
Step 2:
- 17.5 Kg Flour - 38.5Lbs (70%)
- 13.75 Liters Water - 33Lbs (55%)
- 625 g Salt - 22oz (2.5%)
Instructions
Step n1 BIGA
- Add the water in the mixer
- Melt the yeast
- Add the flour and start the mixer
- Mix only 3-4 min
- Take the BIGA out of the mixer and brake apart in container
- Cover with plastic and make some holes to let the BIGA breathe at (64F)
Step n2:
- This step the mixer need to work at fast speed
- Place the BIGA in the mixer and brake a parts
- Then add 60% of the water and start the mixer
- After 2 min add the salt
- After 3 min add the rest of the flour and gradually add the rest of the water
- Mix the dough until is nice and smooth
- Total mixing time should be 15 min max
- Place the dough on the table and let rest for 30 min (cover with plastic)
- Divide in the desire size (suggested 270g=9oz)
