Pizza

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chrisbmx116 in reply to @Tijmen

So that 10g of fresh yeast sounds even crazier now if you are using sub 1g!

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Tijmen in reply to @chrisbmx116

It all depends on timing of course, with 10g I'd hope they'd bake them within hours after making the dough? With 02.g yeast the pre-ferment is left at room temperature overnight, and then another 6-7 hours of proofing of the final dough, and an overnight retard. So that's a total of 48 hours.

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chrisbmx116 in reply to @Tijmen

I’m giving these ratios ago, don’t have scales that are capable of 0.2g so used about the right amount based on how much of a teaspoon it should be (1/8 ish or something).
Not noticing much rise from the biga after 6 hours ish, should I be seeing any or does it happen overnight?

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