- Total dough
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- Total flour
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- Total water
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- Salt
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- Malt
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Biga
impasto indiretto| Ingredient | Grams | % flour |
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Rinfresco
impasto finale| Ingredient | Grams | % flour |
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Final dough
what ends up in the panetti| Component | Grams | % flour |
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Metodo indiretto · biga + rinfresco
Baker's-percentage calculator for a stiff biga built on a 100 % hydration sourdough starter, refreshed into a final dough. Every gram is derived from the panetto weight you actually want.
| Ingredient | Grams | % flour |
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| Ingredient | Grams | % flour |
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| Component | Grams | % flour |
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