Se fai la BIGA così, l’impasto cambia davvero! - Tutorial

#pizza #dough #biga I wrote a book: The Science of Dough https://www.newbookedizioni.it/pagina... https://amzn.to/3RIJwMW Hammersud mixer discount: HAMMERPIZZACHEF Website: www.hammersud.com Want to improve your pizza making skills or explore the magic of homemade pizza? I offer personalized courses and consultations for enthusiasts of all levels and industry professionals. Contact me to find out more: [email protected] 🤝 Collaborations and Partnerships: Interested in collaborating? Contact me: [email protected] 🛠️ Home Pizza Equipment: Here's everything you need to become an expert pizza chef at home. From the peel to the laser thermometer, I've selected the best equipment for you: https://amzn.to/3JQS2st Video chapters: 00:00 100% Biga Dough 00:24 Dough Preparation 01:38 How to Knead 100% Biga? 02:40 Adding Diastatic Malt 03:21 The Unkneaded Dough: BEWARE! 04:18 Checking the Dough Structure 06:12 Last Minutes of Kneading 07:15 Adding Oil to the Dough 07:31 Checking the Dough Structure In this video, I show you step-by-step how to knead 100% Biga dough using a stand mixer. 100% biga is one of the most interesting but also most delicate methods: it changes the management of energy, temperature, and especially the kneading point. That's why in this video I'll show you not only "what to do," but also what to check during kneading to avoid common mistakes. You'll see: Dough preparation and initial management How to properly knead a 100% biga When and why I add diastatic malt Pay attention to the "not yet kneaded" dough: signs to recognize (be careful!) How to check the structure (gluten mesh / practical tests) The last few minutes of kneading and what changes during this phase Adding oil: when to do it and how not to ruin the structure Final check of the dough structure Whether you're just starting out with pre-mixed yeast or want to take your dough to a more professional level, this video will help you understand how to properly manage the biga during kneading.