web analytics
New Flour & Biga Starter - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

New Flour & Biga Starter

  • Filter
  • Time
  • Show
Clear All
new posts

  • New Flour & Biga Starter

    I am trying a new "Baker's Flour" today and on opening the bag I was pleasantly surprised to find that that it is a particularly fine mill.

    I made a biga starter last night and fermented it in the fridge overnight. I found that biga adds quite a nice taste to the finished product. I am waiting for the 20 mins autolyse right now then will do some serious kneading for around 9 - 10 mins in the TBird.

    Will start the fire shortly and intend eating in about 3 hrs time so I will give it 1 hr rest after the knead, then will ball it up and get cooking.

    Will report back ofter the "taste test" has been performed.

    Attached Files
    / Rossco

  • #2
    Re: New Flour &amp; Biga Starter

    Hello Rossco
    I made a biga last night too, but baking was washed out today in SE Qld, so the worms are feasting on biga.

    What sort of flour have you found? I've been looking about in Brisbane, but not had much luck yet. One of the posh bakeries here sold me a few kilos of Manildra pizza flour, but I haven't used it yet. I think it comes from your side. Do you have any recommendations?



    • #3
      Re: New Flour &amp; Biga Starter

      Hi Glen...

      I have been trialling a number of pizza flours recently and all have provided pretty good results. Up until today it was Weston Milling Milano Pizza flour and that was pretty good as an all rounder. Another that I tested for the first time today was Allied Mills - Baker's flour. It is an excellent product and sells for around the same price as the others. The finer mill was particularly impressive and it worked up some good gluten in the heavy duty mixer.

      Haven't tried Manildra Pizza flour - I have their high protein product and used it to increase protein levels in other flours. One to avoid though is the Molino Pizuti 00. It's a blue pack and it is designed for pasta as it is quite low in protein. Overall for me the best results have been with Baker's flour - another good one is Defiance Brand (12%) available at Woolies and Coles. It is about double the price of the Allied Baker's flour but convenient if you just want to pop to the local shop for supplies.

      The biga approach worked quite well but I think that I will try just a bulk overnight fermentation next time and see how it goes. I have a big bash on the 20th and will be catering for around 15 people so will give it the torture test then.

      How did you find Manildra Pizza flour?
      Last edited by heliman; 02-07-2010, 06:17 AM.
      / Rossco


      • #4
        Re: New Flour &amp; Biga Starter

        Overall the new Allied Mills Baker's flour seems to be an excellent product - certainly of the best I have used to make pizzas. The dough handled well ( I went very high hydration) and it stretched uniformly and there were no thin spots. Produced crisp, springy crusts just the way I like it.

        I made 7 pizzas in total (gave one to the neighbour) and used my home made tomato sauce which gave a completely different flavour that what you get with canned tomatoes. It was like eating a freshly picked tomato! I applied the sauce lightly so as to prevent the tomato flavour overpowering the pizza.

        I believe that the dough will be good on its own without the need for biga. I will leave that out next time as noted above. I'm keen to hear from others who have also used this flour to get their thoughts on its suitability for pizza making.
        / Rossco


        • #5
          Re: New Flour &amp; Biga Starter

          Cooked all day yesterday - first pizzas - very happy with the Manildra flour. I found a place last week that sells the Allied Mills flour also, so I'll get a bag of that and give it a go.


          • #6
            Re: New Flour &amp; Biga Starter

            Sounds good Glen ...

            Grab a bag of Allied Baker's Flour - comes in 12.5kg which is a good size.

            Post some pics when you get the chance too!!
            / Rossco