Direct vs Poolish vs Biga | The big side by side method test | Canotto | Zsolt Kámán - Pizzaiolo скачать в хорошем качестве

Direct vs Poolish vs Biga | The big side by side method test | Canotto | Zsolt Kámán - Pizzaiolo

Thanks to a dear friend of mine, I was able to test a promising flour that was new to me, it is out of the mainstream brands, and which he asked not to be named. It was a special request to do a side-by-side comparison with three method tests and evaluate the results. Of course, the characteristics are the same in all three cases. Here, in full details, is ' The big side by side method test ' Direct or Poolish or Biga! Have fun with the short film! Generic dough characteristics Flour: anonymous [ Protein: 13.6 -0.5/+1.0; W: 330+/-30 ] Overall hydration: 68% Overall yeast ratio: 0.5% EVOO ratio: 2% Salt ratio: 3% Mother dough powder ratio: 2% (Lemady | Le 5 Stagioni) Preparation time: 48 hours Recipes: Direct method Flour: 1000g Water: 680g Yeast: 5g Mother dough powder: 20g Honey: 10g Salt: 30g EVOO: 20g Biga method (50%H, no stress, 100% to flour) Preferment flour: 1000g Preferment water: 500g Preferment mother dough powder: 20g Preferment yeast: 5g Main dough water: 180g Main dough honey: 10g Main dough salt: 30g Main dough EVOO: 20g Poolish method (100%H, 68% to flour) Preferment flour: 680g Preferment water: 680g Preferment mother dough powder: 20g Preferment yeast: 5g Main dough flour: 320g Main dough honey: 10g Main dough salt: 30g Main dough EVOO: 20g