Biga:

Dough:

Procedure:
The biga must stand for 16/18 hours. Mix all ingredients except the salt, to be added half way through mixing, and 20% of water added slowly after salt. Let the dough to stand in a container greased with oil for about 30/40 minutes. Turn the content out onto a table, carefully. Cut the desired size and arrange on floured table with the cut part upwards. Leaven for 35/40 minutes, avoid crusting, then turn delicately and lengthen slightly. Place in oven with steam at 240 – 250° C. End beaking process with draught open. Baking time depends on size. Source: P.I.

Dough

A small secret consists in adding a bit of old dough “seasoned” (20%) with a few drops of vinegar

Procedure:
Mix all ingredients for about 20 minutes and be careful not to heat the dough, in fact the mixing must be as cool as possible (between 23° and 25° C). Leave the dough to stand in basins for about 25/35 minutes, then divide into 300 gr pieces and leave to stand for another 10 minutes; then mould and place in leavening cell at 32 – 36° C. Go on slicing, that is the classical number of under skin cuts. Bake at 220° C, based on oven type installed; bake for about 20 – 25 minutes and be careful guarantee a lot of steam, especially at the beginning of the process. Source: P.I.

Dough:

Procedure:
Place flour and duram wheat in mixer, do a few dry turns. Add 4 litres of water and mix; when well amalgamated add in the following order: 1 litre salted water, diluted vinegar, yeast diluted in water. Mixing goes from 6 minutes (spiral) to 25 (fork). The mixture must then stand, in a container covered by a cloth, for 25 – 30 minutes. Turn the container out and cut the dough in 1.1 kg parts; roll the pieces, place them overturned on boards with cloths dusted with wholemeal flour or durum wheat. Leaven for 30 – 35 minutes, cut the breads in round shapes. Bake without humidity. After 15 minutes open the discharge valves and bake for a further 25 - 30 minutes. Source: P.I.

Biga

Dough:

Procedure:
Mix all ingredients, excluding salt (to be added in last 5 minutes). Cylinder dough, divide in 300 gr pieces and pass in moulder to make a loaf and then again to make a small box shape. Leaven to stand for about 90 minutes at room temperature covered with a cotton cloth. Make a cut dividing the surface into equal parts, then place in oven directly with the cut upwards. Bake with no steam at 200° for 50 minutes opening steam draught. Source: P.I.

Procedure:
Mix all ingredients except salt, to be added half way through mixing, leave dough to stand divided into pieces of gr. 2500 for about 60 minutes. Take the pieces, mould loaves and place on oiled tables and after about 10 minutes SRueeze loaves slightly and brush with oil. Cover with plastic towel and leave to leaven for 60/70 minutes about. Cut into strips, pass these through semolina, pull them and lay them on frames or holed trays. After about 15 minutes bake with light steam at 230° C. Baking time: 12 – 14 minutes. Source: P.I.

Procedure:
Mix the ingredients in the planetary and leave the dough to leaven in a proving chamber at 30/32° C untill it doubles in size. Squeeze it slightly to make sure it is ready: dough must be airy and neither too soft nor too hard, but have some ripples. Place in the beater for 25/30 minutes (time depends on mass). Lengthen the dough so that it is 5 mm thick. On 2/3 of the surface, spread a 700 gr wad of butter and 200 gr of flour and wrap it. Stretch the dough up to 8 mm and make the second fold. Leave to stand in the fridge for 15/20 minutes. Make the third fold. Roll the pastry from both ends and cut into 55/60 gr strips. Cut these into small triangles. Place a drop of cream or jam in the centre and wrap the croissant. Bake at 220°C for about 15 minutes. Source: P.I.

Dough:

Procedure:
Mix and set weight based on moulds available. Arrange dough on moulds up to one centimetre under the upper edge; leave to leaven for about 40 minutes. A better result, especially for the crumb part can be obtained by making a loaf to be placed in the pan lengthwise or small loaves placed crosswise. Bake in a rotating oven at 200° C for about 50 minutes. When ready, remove loaves from the moulds and leave to dry. Source: P.I.

Biga:

Dough:

Procedure:
Leaven for about 15 – 20 hours at a constant temperature of around 20° C. Then pour the biga made in advance and add the second mixture to it. Mix and leave to stand for about 10 minutes; mould large balls of 2700 – 3000 gr, oil them on the surface and leave to stand for 35 - 40 minutes covered with nylon cloths. Place in hexagonal divider. Mould with specific moulder and bake, after leaving to stand for another 40 minutes. Baking time is about 17/18 minutes at 250 degrees. Source: P.I.