If i understand your numbers correctly, you have 33% hydration after Refreshment #1 ( before refreshment #2). 10 water, 30 flour.
If you add 5 grams water in Refreshment #1, you'll have 50% hydration at that point.
Though, that will give you 45 g biga at that point.
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Or... if you want to still end up with only 40 grams biga, add 16.7 grams flour and 3.3 grams water. And you will have 26.7 flour, 13.3 water, for a total of 40.
You understood my numbers perfectly. Additionally, your calculations are correct. I still can't figure out what I did wrong. I was shooting for a 2:1 ratio. However, I am not to concerned because I now have a plug and play hydration converter! Thanks to Dan and Alfonso! I am going to use your first solution as it is more elegant and exactly what I was trying to accomplish. Thanks again for your time. I get excited at this point in a bake/formula creation! Smile...
My math is sorted, as luck would have it I will end with exactly enough biga to add a 400Gram baguette to the bake.. That will make this truly and epic bake! (Again, I build the anticipation to fever pitch only to set up a huge letdown) Mybe lighting can strike twice in the same place? Fingers crossed.
Moving right along. Once I have the required amount of extra fancy semolina I should be ready for a extra long Autolyse. I didn't plan this out to well so refrigeration may also be necessary to tweak the timing to fit a reasonable persons schedule.
I can now scratch that one off my list! Looks so authentic, not burned, a glorious char, like from a wood burning oven! 2 Kilos how cool is that? I present the ancient Bread of Matera.
If i understand your numbers correctly, you have 33% hydration after Refreshment #1 ( before refreshment #2). 10 water, 30 flour.
If you add 5 grams water in Refreshment #1, you'll have 50% hydration at that point.
Though, that will give you 45 g biga at that point.
--
Or... if you want to still end up with only 40 grams biga, add 16.7 grams flour and 3.3 grams water. And you will have 26.7 flour, 13.3 water, for a total of 40.
You understood my numbers perfectly. Additionally, your calculations are correct. I still can't figure out what I did wrong. I was shooting for a 2:1 ratio. However, I am not to concerned because I now have a plug and play hydration converter! Thanks to Dan and Alfonso! I am going to use your first solution as it is more elegant and exactly what I was trying to accomplish. Thanks again for your time. I get excited at this point in a bake/formula creation! Smile...
Somehow I forgot the 10 grams of flour in the mother, at refresh #1. I feel better now and will be able to sleep tonight.
Just put up on YouTube a day ago. https://www.youtube.com/watch?v=vMFiSu3TZoc
Vito, sure does get excited about bread/pizza! Love i!
Thanks for your help, Indiana Dave!
My math is sorted, as luck would have it I will end with exactly enough biga to add a 400Gram baguette to the bake.. That will make this truly and epic bake! (Again, I build the anticipation to fever pitch only to set up a huge letdown) Mybe lighting can strike twice in the same place? Fingers crossed.
Looking forward to this next installment of Will’s Italian Bread Show. I love the colour of the Biga made with the Semola Rimacinata.
Moving right along. Once I have the required amount of extra fancy semolina I should be ready for a extra long Autolyse. I didn't plan this out to well so refrigeration may also be necessary to tweak the timing to fit a reasonable persons schedule.
I paid $1.25 per pound for the Sperry extra fancy durum flour. Not bad, I think?
I already screwed the pooch, I forgot to hold back some water to dissolve the biga in. I may have to up the hydration just a bit.
Epic! Ever since my first bread book, The Bread Bakers Apprentice, I wanted to bake a huge epic loaf. Fingers crossed!
They both are glorious Will, what a huge loaf of amazing bread. Can’t wait to see the crumb.
I can already see the big boy is nice and fluffy! Smile so happy with this. A long days work, but worth it!
Looks to be a lot more yellow. I think the abbreviated spin in the Bosch? Maybe it's not as hard as one would think to wash out the carotene?