Рет қаралды 8,777
Thanks to a dear friend of mine, I was able to test a promising flour that was new to me, it is out of the mainstream brands, and which he asked not to be named. It was a special request to do a side-by-side comparison with three method tests and evaluate the results. Of course, the characteristics are the same in all three cases.
Here, in full details, is ' The big side by side method test ' Direct or Poolish or Biga!
Have fun with the short film!
Generic dough characteristics
Flour: anonymous [ Protein: 13.6 -0.5/+1.0; W: 330+/-30 ]
Overall hydration: 68%
Overall yeast ratio: 0.5%
EVOO ratio: 2%
Salt ratio: 3%
Mother dough powder ratio: 2% (Lemady | Le 5 Stagioni)
Preparation time: 48 hours
Recipes:
Direct method
Flour: 1000g
Water: 680g
Yeast: 5g
Mother dough powder: 20g
Honey: 10g
Salt: 30g
EVOO: 20g
Biga method (50%H, no stress, 100% to flour)
Preferment flour: 1000g
Preferment water: 500g
Preferment mother dough powder: 20g
Preferment yeast: 5g
Main dough water: 180g
Main dough honey: 10g
Main dough salt: 30g
Main dough EVOO: 20g
Poolish method (100%H, 68% to flour)
Preferment flour: 680g
Preferment water: 680g
Preferment mother dough powder: 20g
Preferment yeast: 5g
Main dough flour: 320g
Main dough honey: 10g
Main dough salt: 30g
Main dough EVOO: 20g