Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

May

07

2015

3

Preferments

By bobku

Forums:

Lean Doughs

How can I calculate when my biga is ready if I am retarding in the refrigerator. If I use a biga made 60% hyd with 1% yeast it would normally be at its best around 14 hrs if kept on counter. If I have kept on counter for only 4 hrs then refrigerated how long would it take to be ready.

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Lean Doughs

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