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Check the recipe 🍕👇 🇬🇧 BIGA .1kg T00 or T45 flour .500ml cool water 💦 .3g fresh yeast (1.3g dry yeast) DO NOT KNEAD THIS DOUGH (You want all the flour to be incorporated, but without any large chunks). Leave to rest for 18 hours at 18°C or 36 to 60 hours in the refrigerator ❄️ Cut the biga into small pieces. Place it in the mixer with 1 g of fresh yeast for an extra boost. Knead for about 15 minutes! Gradually increase the speed during this process as you incorporate👇 .200ml cold water The
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