Napoletana Canotto Style, Biga advanced series, part 1.

This advanced Biga recipe inspired by the king Jose Angel Bermudez Gil, please join his group : https://m.facebook.com/groups/7743367... The main difference in both recipes are: My Biga is fully no stress Biga, meaning it’s kneaded by hand very gently, also my yeast in Biga reduced a-bit but increased in final dough. Thanks king for great recipe and great work.. For temperature it’s very strictly with to end under 18c and after balls made should stay under 20c and immediately to fridge for 24h , minimum 18h . Biga recipe: 700g flour Caputo Manitoba 336g water 5g Fresh Yeast, 3g dry yeast 48h at 4c Final dough: Biga dough 300g flour -Caputo Manitoba 5g Fresh yeast, 3g dry yeast 414g water half water small ice cubes 10g EVOO (optional) 30g salt Close dough 17c 24h ball at 4c Oven temperature: 400c top 375c bottom