Processing a “wet dough” in food processor.
Start with a biga made the night before.
1 1/2 cups of flour
1/2 teaspoon yeast
1 cup of water.
Mix well with wooden spoon, cover and leave on counter over night.
What the Biga looks like in the morning after about 10 hours.
Closeup of the Biga (after 10 hours)
Pouring the biga into the food processor. As you can see it is quite wet
Biga poured on top of 3 1/2 cups of flour in the processor
Closeup of Biga sitting on top of the flour in the processor
Flour, Biga and about 1 2/3 cup of water, pulsed
After resting for 20 minutes, salt is added and then the dough is mixed by just pulsing
The dough is quite wet
Dough coming together
Dough almost ready to knead by hand
Pouring dough onto a well floured board. Very, Very wet
Dough ready to be kneaded/shaped by hand
Fold sides up and over onto self. But knock off excess flour so that you don’t end up with streaks of flour in your baked loaves
knead and shape into ball
After about 30 seconds of kneading the dough
is ready to be placed in a oiled container and left to rise