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problem in the dental stage of kneading the biga dough
Hello
I wanted to ask a very important question while I was kneading the biga dough in the second step, after the first kneading (60% water and the biga lumps and flour) I added 40% water but the water has trouble connecting with the dough and it makes the dough more lumpy and runny
with an amount of water. It is worth noting that I did according to the steps (speed at max 2, adding water 40% what is left and kneading time 3 minutes.Thanks for the help and answer
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4 Replies
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Level:
Scoolinary Team
I wanted to ask you if you are using a home or professional mixer. Remember that the speeds and power of each mixer are different.
When adding the second part of liquid it should be able to integrate easily, it just needs a little more kneading until completely integrated.
I am attentive to your response so I can help you.Greetings.
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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
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Level:
Scoolinary Team
Ok, I understand. The speeds and strength of each mixer are different, so we will have different results.
I think it’s good that you were able to solve the problem with your Biga.
If you have any further questions, we will be available to help you.
Greetings.
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Level:
Scoolinary Team
I’m glad to read you found the solution, @mh_shaheen23 🙌
When you have that preparation out of the oven, feel free to share with us on our Feed 😉
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