I just tried this recipe and it is crazy good. The crust was even puffier than with my 100% biga recipe. I didn't think that this was even possible. Thanks for sharing, Julian! ❤
poolish makes the crust even more puffy.. i mainly use the poolish bcause easier to mixed, but not that easy to handle, and better for gut.. thats my reasson i use pre-ferment.. but tell me pls, did u only use yeast in pre-ferment aand not in final dough? (i do that too)
Looks amazing as usual. Also really love your style of videos: calm voiceover, smooth jazzy lounge music.. almost meditative. Like watching an artist do a painting. Perfect. Greetings from Hamburg, Germany ✌🏻
Phenomenal! Thank you, you're truly awesome. But now, I am indecisive between this hybrid and your Biga+Poolish (posted 1 yr ago)! Putting aside the convenience of this hybrid, strictly speaking in terms of the taste and texture of the final result, would you recommend the Biga+Poolish if not minding the extra logistics over the hybrid?
This is actually brilliant. With the middle ground it could actually be done by hand. Can't wait to try this. btw your big a hand mixing method was brilliant.
GREAT PIZZA , NIce preferment. One thing that you can control to reduce the spotting of bubbles that burn, is to make sure that the dough is ROOM TEMPERATURE and NOT cold / COLDER than room temp. My Preference NO ONIONS on this one the other ingridients are BANGING
@@julian_sisofo my issue with caputo instant is that I find it starts to lose potency about 3 months before the expiration date. For instance if I normally use .5 grams for my dough, but if i’m within 3 months of the expiration date I need to use .75-1g in order to adhear to my standard timeline.
Thank you for this! I always use your Poolish recipe and stayed off trying Biga because I don't own a mixer. I wonder if this preferment is suitable for hand mixing? I recon this would be a quicker recipe compared to the 30 min intervals with the Poolish.
Sure, here’s a revised version: Great content, as always! I’m a big fan. Could you share what brand and type of double zero flour you used? Also, near the end of the video, when you mention letting the dough balls double in size, i'm guessing you're doing that in the containers and then baking it right after?
I just tried this recipe and it is crazy good. The crust was even puffier than with my 100% biga recipe. I didn't think that this was even possible. Thanks for sharing, Julian! ❤
poolish makes the crust even more puffy.. i mainly use the poolish bcause easier to mixed, but not that easy to handle, and better for gut.. thats my reasson i use pre-ferment..
but tell me pls, did u only use yeast in pre-ferment aand not in final dough? (i do that too)
Looks amazing as usual. Also really love your style of videos: calm voiceover, smooth jazzy lounge music.. almost meditative. Like watching an artist do a painting. Perfect.
Greetings from Hamburg, Germany ✌🏻
🙏🙏 nice to meet you. thank you for the comment!
Phenomenal! Thank you, you're truly awesome.
But now, I am indecisive between this hybrid and your Biga+Poolish (posted 1 yr ago)!
Putting aside the convenience of this hybrid, strictly speaking in terms of the taste and texture of the final result, would you recommend the Biga+Poolish if not minding the extra logistics over the hybrid?
This is actually brilliant. With the middle ground it could actually be done by hand. Can't wait to try this. btw your big a hand mixing method was brilliant.
I stop everything every time you make a video ! hihi ! 😊
You always give me new assignments..lol
Never though about hybrid version poolish + biga .
Thanks for showing us how its done.
Stoked to try this!!
Hello, as always, excellently implemented. Thank you for the great explanations and ideas. Best regards
Looks amazing! Can’t wait to try this recipe. Thank you Julian!
Great job Julian
This is fu…. Amazing
You need to be on television for the world to see❤️
Nicely done ✔
This looks excellent!
That looks amazing
looks really good sir
Any recommendations for this recipe using a kitchen aid mixer? Like what speed/s to use ?
How about trying Sour Dough and Biga Hybrid ? I'd love to see it! Great vids and pizzas! Thanks JS
this is a great idea
just genius
GREAT PIZZA , NIce preferment. One thing that you can control to reduce the spotting of bubbles that burn, is to make sure that the dough is ROOM TEMPERATURE and NOT cold / COLDER than room temp. My Preference NO ONIONS on this one the other ingridients are BANGING
Black bits are tasty
Any tips on how to make this using a KitchenAid mixer with spiral dough hook?
Excellent video! I always wanted to try Biga, but found it a bit harder. This is nice, but what would the recepie be for only two pizza?
I understand that this preferment is called sponge.
Damn. Looks better than mine!! Beautiful!!!!!
should have studied some videos on my channel 🤷♂️ but thanks!
great video! have you tried Caputo instant? I've had better luck with it than red star
i have it. i will use it next week!
@@julian_sisofo my issue with caputo instant is that I find it starts to lose potency about 3 months before the expiration date. For instance if I normally use .5 grams for my dough, but if i’m within 3 months of the expiration date I need to use .75-1g in order to adhear to my standard timeline.
I'm seeing the same, I have the Caputo active and even while refrigerated I feel like it's lost some of its life after 2 months.
@@Born2Breed-Live269
I use the same starter I took this one out of Tony Gemignani’s book he calls it TIGA it’s a biga/poolish hybrid around 70% also
this is where i got the inspiration from!
i heard another name for it once from an italian guy... "Bilish" 😂
@@julian_sisofo LOL
@@julian_sisofo can I use all purpose flour instead of 00 flour?
Thank you for this! I always use your Poolish recipe and stayed off trying Biga because I don't own a mixer. I wonder if this preferment is suitable for hand mixing? I recon this would be a quicker recipe compared to the 30 min intervals with the Poolish.
i think this recipe will be easier hand mixed than the biga or the poolish...
@@julian_sisofo Thank you ☺
Spectacular. How do I turn this recipe into 1kg of flour?
Quick math:
Pre ferment
400 g 00 flour
280 g H2O
1.2 g IDY/ADY
Dough
600 g 00 flour
420 g H2O
27 g salt
Man you should be opening a Pizzeria
Looks delicious. One question after balling, can i also leave it for 24 hrs and take it out 1 hour before use?
yes!
@@julian_sisofo thanks
Hey Bro!
One question…what kind of proofing containers do you use, have you got a link…or do you have the size of the containers for me…
Thanks
"one pint deli cup" on amazon should work
what is the setting temperature for top and bottom? thank you chef
overall setting for this specific totoven was 820 F
Hi Julian, any noticeable differences in taste whether it be 24, 48 or 72hrs in fridge?
yes, i think a dough fermented for 48 hours has the perfect effects - flavor, texture, and color!
Thanks for your reply. Will 72 hrs be considered over fermented?
not necessarily. it will have great flavor
Thanks Julian. Looking forward to your weekly Friday new posting.
Hi what can I substitute for double 00 flour in this recipe? Thank you
00 flour, bread flour, tipo 0, manitoba, all purpose, T55....
Insane
Can you show a link to something close to that spicy paste?
"nduja" on amazon will get you the results!
what temperature water should i use?
using a mixer? 50 F
hand mixed? 65F
@ thanks! and for the yeast to activate? is 100F good?
Sure, here’s a revised version:
Great content, as always! I’m a big fan. Could you share what brand and type of double zero flour you used?
Also, near the end of the video, when you mention letting the dough balls double in size, i'm guessing you're doing that in the containers and then baking it right after?
yes, and i mostly use Caputo pizzeria 00 flour
"I have instant yeast, how many grams should I use?"
multiply by .75
@@julian_sisofo So just so I have this right .5 gm of instant yeast? Why not 1:1?