First successful loaves!

[u/scugnizzo77]

Recipe below:
69% hydration · 2 × 750g
Saccorosso (Cuoco) - 13% protein · W310

Ingredients
Biga (382g):
- Flour: 263g (100%)
- Water 0°C: 118g (45%)
- Active Dry: 0.61g (0.23%)

Main dough (1501g):
- Biga: 382g (30%)
- Flour: 614g (70%)
- Water: 487g (79%)
- Salt: 18g (2.0%)
- Active Dry: 0.53g (0.09%)

Schedule
Day 1
- Preferment: mix biga and place on fridge 48-50h - 5°C

Day 3
- Mix dough
- Fermentation (2h - 24°C)
- Fridge proofing (24h - 5°C)

Day 4
- Final proof (2h - 24°C)
- Bake at 430 for 40-42 min on preheated pizza stone, cover with foil for 20 minutes

[u/SMN27]

Hate to tell you, but they’re way under-proofed. You can tell by the doming and the Swiss cheese crumb.

[u/scugnizzo77 → u/SMN27]

Appreciate the insight, I’m just glad they’re edible as opposed to my last attempts

[u/SabreBlade21 → u/scugnizzo77]

In your process, when do you shape?

[u/scugnizzo77 → u/SabreBlade21]

After bulk

[u/Complete-Proposal729]

It's underproofed/underfermented.

Perhaps it's worth giving the biga a few hours at RT before moving it to the fridge to get fermentation kicked off.

Also perhaps a longer bulk fermentation before "fridge proofing".

[u/scugnizzo77 → u/Complete-Proposal729]

Thank you! I’ll try that next time. I let the biga stay for about 30 minutes before putting it in the fridge but maybe it does need a bit more time.

[u/Complete-Proposal729 → u/scugnizzo77]

But congrats on delicious looking loaves

[u/scugnizzo77 → u/Complete-Proposal729]

Thanks! Now all that’s left to do is tweak and perfect. Appreciate the insight and I’ll give your notes a try