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  • problem in the dental stage of kneading the biga dough

    Posted by mh_shaheen23 on March 19, 2024 at 10:20

    I wanted to ask a very important question while I was kneading the biga dough in the second step, after the first kneading (60% water and the biga lumps and flour) I added 40% water but the water has trouble connecting with the dough and it makes the dough more lumpy and runny
    with an amount of water. It is worth noting that I did according to the steps (speed at max 2, adding water 40% what is left and kneading time 3 minutes.

    Thanks for the help and answer

    Sol Damiani replied 1 month ago 3 Members · 4 Replies
  • 4 Replies
  • Sussan ScoolinaryTeam

    March 19, 2024 at 15:13

    Hi @mh_shaheen23

    I wanted to ask you if you are using a home or professional mixer. Remember that the speeds and power of each mixer are different.
    When adding the second part of liquid it should be able to integrate easily, it just needs a little more kneading until completely integrated.
    I am attentive to your response so I can help you.


    • mh_shaheen23

      March 20, 2024 at 07:44

      First, thank you for answering my question
      Yes, I use a home mixer and not a professional one. In addition to that, the amount of flour for both is about 500 grams in all stages. Because the water did not mix with the biga dough, I soaked the dough longer and I also increased the speed of the mixer, in the end it turned out moderately because I added a little flour

  • Sussan ScoolinaryTeam

    March 20, 2024 at 11:50

    Hi @mh_shaheen23

    Ok, I understand. The speeds and strength of each mixer are different, so we will have different results.

    I think it’s good that you were able to solve the problem with your Biga.

    If you have any further questions, we will be available to help you.


  • Sol Damiani

    March 21, 2024 at 15:47

    I’m glad to read you found the solution, @mh_shaheen23 🙌

    When you have that preparation out of the oven, feel free to share with us on our Feed 😉

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