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Bavoon
I’ve made this 100% biga recipe a few times and always got perfect smooth balls.
Today, after shaping, they were tearing a little on the surface. Is this due to overdevelopment of gluten? What should I tweak?
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I’ve made this 100% biga recipe a few times and always got perfect smooth balls.
Today, after shaping, they were tearing a little on the surface. Is this due to overdevelopment of gluten? What should I tweak?
https://uk.ooni.com/blogs/recipes/100-biga
I use Caputo Nuvola flour, and this is after ~45 mins when the balls have relaxed slightly so the tearing looks softer than it was.
Perhaps longer kneading time?
Let it rest for a bit then lightly knead and fold again. Usually this smooths it out.
Whats the hydration %?
A window pane test will reveal the dough development. Usually a 30 minutes then couple of stretch & folds until smooth.
Slap it on the counter after some rest?