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Pizza
Hi
In the masterclass of chef Riccardo Figurato in some point he makes the indirect kneading of the dough wirh 00 flour.After that the dough is ready for resting and shaping?because after that he makes the biga and he creates another dough with biga.i am a little bit confused ,thanks
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1 Responder
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Scoolinary Team
Hi Christofer.
Welcome to the Scoolinary community!
It seems there is some confusion about the order of the process. What the chef does is first prepare the biga (a “dry” or low-hydration pre-ferment) 24 hours in advance and then, the next day, use that biga in the final dough mixing.
Biga is a pre-ferment that enhances the dough’s flavor, structure, and digestibility. It’s not that one dough is made without biga and another with it; rather, the recipe follows this process:
1. Day 1: The biga is prepared and left to ferment in the fridge for 24 hours.
2. Day 2: The biga is incorporated into the final dough through an indirect mixing method, where it is combined with more flour, water, and salt.
In short, there are not two separate doughs; the final dough is a single dough that is developed in two stages: first, the biga (dry pre-ferment), and then the final mixing with it.
Let me know if this explanation clarifies the process, or if you have any other questions,I’m happy to help!
Best regards.
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