Put water in the stand mixer , add the biga and break it with your hands or mixer. This will make the water milky
Add 50% of flour while mixing
Add the salt
Add remaining flour
Mix for ~10-15 mins
Put on the countertop and flip over on itself a couple of times, you can do so by grabbing it in the middle on each side ( it should naturally flap over ) .
When smooth, Make a big ball
Cover for 30 mins ( I re-used my kitchen bowl )NOTE: The dough should be very sticky Reflip on itself, redo the huge ball, cover back for 10 mins
It’s now time to make balls
Make sure to preserve the top portion from the big ball when you cut it to make smaller balls. Put a bit of flour in an airtight container, drop balls put a little bit of flour on top of balls, cover, and do a final rise 2 hours at room temperature. If you have extra balls you won’t use, put them in an airtight container and throw them in the fridge, following day, let it rise a tad more than 60 minutes at room temperature.
You can now stretch and bake !
