Pinsa Romana on a Biga
Pinsa Romana built on a 24-hour biga — a light, crackly, oval pala with a very open crumb. Total hydration lands around 80%.
Pinsa Romana built on a 24-hour biga — a light, crackly, oval pala with a very open crumb. Total hydration lands around 80%.
Ingredients
Method
Combine the biga flour, water and yeast for about 4 minutes in a spiral mixer, then refrigerate for 24 hours.
Add the biga, the final-dough flour and about 300 g of the water; mix on low until it comes together.
Turn to high speed and add the remaining 200 g of water in small increments, then add the salt and finally the oil.
Bulk-ferment, then cold-ferment. Shape into oval pala loaves and proof.
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