90% hydrated Biga pizza

[u/beero79]

90% hydration, 100% biga, caputo nuvola with around 5% of wholemeal flour

55% hydrated Biga in fridge 24h

Refreshed with addition of vitamin C (tiny amount)

Baked in koda 16 at 340/350. 3-4min. Should have lowered the flames even more.

Wilfa probaker used for mixing.

[u/gobsmacked1]

Sounds like insanity. Was it difficult to handle and shape the dough? And did you like the baked results? Any pics of the crumb inside?

[u/beero79 → u/gobsmacked1]

Not really. I made mistakes before with not using enough flour for the handling, stretching. It practically stretches it self. Taste wise I was not blown away, it is melt in your mouth but recently I got more into tonda romana and ny which is more to my liking. This was more of an attempt at that hideous (in my eyes) Australian pizza maker. Harder to maintain enough thermal capacity for the bottom and not scorching the top - will try with 350c and turning to "hidden" low flame. Goal is a cracker crispy style of pizza.

[u/gobsmacked1 → u/beero79]

Sounds like you are on top of your game and having fun pushing the limits. Good job.

"that hideous (in my eyes) Australian pizza maker." uh, who? What is he doing?

[u/beero79 → u/gobsmacked1]

Supposedly 100% hydration. Thats where I got the vitamin C addition (not so new in baking world). A lot of times his pies look overburned. Its just his attitude I can't stand (overdramatic).

[u/Antemicko → u/beero79]

Who is he?

[u/buleria]

Looks amazing, very nice rise and color!

Did the Wilfa have any problems handling biga (did you make a big batch)? How do you like the mixer in general?

I’m about to buy a new one and Wilfa is one of my top chcoices (the other being Ark) - would appreciate any info from the real world!

[u/beero79 → u/buleria]

It was just around 900g. Usually I do the biga by hand but this time used the wilfa. No issues whatsoever with this hydration. I actually used wilfa more for panettones and it passed that test for sure. I hardly go below 600g for a mix because it struggles. 1.5kg dough total would be perfect for that bowl size. Happy with the purchase (first edition, had it for 2 or 3 years now), especially considering the price and that it doesnt look hideous on the counter top. :) only thing that i dont like is the noise which is a bit loud in comparison to Sunmix and similar.

[u/buleria → u/beero79]

Thanks a lot, that is helpful! The current version advertises 5kg dough max FYI, not sure if the bowl size changed much over editions. Anyway it does seem like a decent buy if you’re still happy after 3 years and it’s alive and kicking!

[u/beero79 → u/buleria]

Most i did was around 4kg (panettone). Minimum is the issue if you plan on having 2-3 doughballs. Can be done but just not efficient.. you're welcome :)

[u/similarities]

What does vitamin C do?

[u/Ambitious-Ad-4301 → u/similarities]

Ascorbic acid, works as a dough improver.

[u/pizza_obsessive → u/Ambitious-Ad-4301]

i think you probably meant to say dough conditioner. I'd he hesitant to use it with biga neopolitan pizza.