Bread flour 5.68 lb. 100%
Water 3.86 lb. 68%
Salt 2 oz. 2%
Yeast 2 oz. 2%
Extra virgin olive oil .29 lb. 5%
Biga Bread flour 1.14 lb. 100%
Water .68 lb. 60% Yeast .2 oz. .2%
Total 1.82 lb.
Final dough using biga Bread flour 4.54 lb.
Water 3.18 lb.
Salt 2 oz.
Yeast .068 lb.
Extra virgin olive oil .29 lb.
Biga 1.822 lb.
1. Biga: Mix all ingredients, cover, and ferment 12 to 16 hours at 70°F.
2. If making without biga use overall recipe which has a slightly higher yeast proportion.
3. If using biga, use recipe for final dough with biga.
Note: Mix flour, biga, and water for 1 minute on speed one; allow for 15 minute autolyse.
Add yeast and salt and mix on speed two for 5 minutes.
Add oil slowly over 2 additional minutes of mixing.
Bench proof for 45 minutes.
Scale into rounds of 4.5 pounds (18 X 4 ounces) and relax in refrigerator.
Cut dough in divider and round each piece.
Spray dough with pan release to protect and refrigerate immediately.
Allow to proof in refrigerator a minimum of 12 hours or maximum of 20 hours (otherwise you might have to adjust the amount of yeast).