I have already made the dough as cold as possible before kneading like freezing the dry ingredients and chilling the biga. If I use my planetary mixer, I can freeze the dough hook, but the new spiral mixer that I am using now has a non-removable hook.
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Why are you freezing anything? – Rob Jul 30 '19 at 12:22
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I live in the Equatorial climate. – Backyard Chef Jul 30 '19 at 23:57
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If you want to develop the gluten you could just do a refrigerated autolyse. Then your dough will require minimal mixing when you introduce the biga. – Jul 31 '19 at 06:33
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A "biga" is a small dough-based fermentation starter - https://leitesculinaria.com/79243/recipes-biga.html (for those who didn't know, me included). – Kingsley Aug 01 '19 at 02:02