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[mh_shaheen23]

Thank you very much and once again thank you for the encouragement and support I hope to succeed in the end

[mh_shaheen23]

Hello… At the beginning I want to thank you for your to help and support all the way and the time. This indicates great professionalism in your company

and as I see there is Almination in the Crousson.

[mh_shaheen23]

First, thank you for answering my question
Yes, I use a home mixer and not a professional one. In addition to that, the amount of flour for both is about 500 grams in all stages. Because the water did not mix with the biga dough, I soaked the dough longer and I also increased the speed of the mixer, in the end it turned out moderately because I added a little flour

[mh_shaheen23]

Thank you, it is very excellent and gives the possibility to understand things well

[mh_shaheen23]

thank you very much for the detailed answer. I think this happened because I put the dough in the freezer for 24 hours, and after that I put it in the refrigerator for an hour before the fermentation and baking process in the oven.