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Biga

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Whole Wheat Pizza Dough

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1 Review
30 mins

4 servings
Chef Brian
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Iz's Vegan Ciabatta

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7 Reviews
150 mins

12 servings
izawoodsman
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German Sourdough Rye Bread (Roggenmischbrot)

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*** Rye Sourdough *** • Rye flour • water (175 ml) • rye sourdough starter • *** Wheat Flour Biga *** • white bread flour • water (175 ml) • dry yeast or 0.2 g fresh yeast • *** Main Dough *** • rye flour • spelt flour • barley malt or molasses (optional) •
4 servings
Felice
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Ciabatta

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strong white flour • active dry yeast • warm water • strong white flour • active dry yeast • sugar • salt • water • olive oil
2 hours 10 mins

8 servings
Martin
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Herbal Focaccia

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bread flour 100% • Water (60℉) 55.2% • Instant dry yeast.03 • bread flour 76.9 % • instant dry yeast.5% • water 53.8% • biga 35.8% • olive oil 6.25% • salt 1.9% • olive oil • Fresh herbs • sauteed garlic •
Jared Mannis
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Simple "Biga"

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1 Review
120 mins

4 servings
Chef Brian
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Sourdough Pizza dough using Sourdough Biga

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water • peak Starter • 00 pizza flour • Biga (35%) • 00 pizza flour • Cold water (65%) plus Biga • salt (2.5%) • sugar (1.5%) • Cold pressed rapeseed oil (3%)
6 mins

6 x 280g pizzas
Chris Pearson
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