@7thfloorpizza's reel โ transcript & breakdown
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(Part 1/4) In this 4-part series, Iโm showing you how I make Biga dough! ๐ Itโs not my usual method, but itโs actually very simple and you can easily recreate it by following the steps in these videos. ๐๐ป Check out the full video on my YouTube channel, live now! โถ๏ธ ๐จ๐ผโ๐ณ Dough: 100% Biga Total Dough (24 + 2 hours RT fermentation) ๐ 1000g "0" Flour ๐ 700g Water ๐ 25g Sea Salt ๐ 1g Instant Dry Yeast Biga (24 hours RT fermentation): ๐ 1000g "0" Flour (100% of total flour) ๐ 450g Water (45% hydration) ๐ 1g Instant dry yeast ๐พ Flour: Molini Pizzuti Costa DโAmalfi from @pizzata.co.nz #biga #dough #recipe #fermentation #7thfloorpizza
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100% Biga Dough Recipe (Part 1/4)
The video starts by showcasing the end productโa perfectly cooked pizzaโto immediately grab the viewer's attention and create desire.
โIn this video, I will show you how I make biga dough.โ
The creator introduces the ingredients and the first steps, setting the stage for the recipe without overwhelming the viewer.
โI don't make biga very often, actually, this is probably only my third or fourth time. So for this recipe, I'm using 450 grams of water, one gram of instant dry yeast, and one kilo of type zero flour.โ
The video demonstrates the simple mixing process, emphasizing the ease of making biga and ensuring viewers feel confident to try it themselves.
โMaking biga is very simple, as you can see, you just put those three ingredients together, and use a spatula to mix everything together, or you give it a shake like me, and this is how the biga looks like.โ
A quick summary of the desired consistency and the next step reinforces key information and provides a clear visual cue for viewers.
โThat's all you need, that shaggy mass. For this recipe, I let the biga ferment at room temperature for around 24 hours.โ
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