Our Zero XL flour is an Australian-made variation of Type “0” soft wheat roller milled flour, meticulously crafted to serve as the foundation for extra long maturation dough. With its premium quality and precise milling; this flour is ideal for creating perfectly fermented and flavourful doughs.
ZERO XL
BIGA CARRIERI
CHARACTERISTICS
Airing
Crunchiness
INGREDIENTS BIGA
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Flour ZERO XL 4000 g
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Water * 2000 g
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Fresh Yeast 12 g
INGREDIENTS STEP 2:
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Flour ZERO M 4000 g
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Water * 3560 g
- Oil 240 g
- Salt 160 g
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Fresh Yeast 12 g
BIGA:
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Dissolve the fresh yeast in cold water.
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Pour the flour into a large mixing bowl and mix the flour, water and fresh yeast.
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Store in a high container at 4º or 5°C for 18/24 h.
STEP 2 DOUGH:
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Pour the Biga into the mixer, add flour, yeast, and 1/2 water, then work for 5 minutes in first gear.
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Slowly add the oil and work for another 5 minutes in second gear.
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Add the salt by sprinkling the lumps.
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Gently and slowly add the last 1/2 of water until complete absorption.
LEAVENING:
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Position the dough mass on the bench for 1/2 h at 25/26º.
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Portion 280g dough and leave them in sealed trays at 25/26°C for 60’
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Store the dough sealed in trays in cool room at 4º to 5º for 24h.
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Give the last final proofing for 4/5 hours at 25º/26º.
FINAL COOKING:
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Bake the pizzas at 380° C and cook the Biga Contemporanea Carrieri for 90’