Enriched, standard dough, indirect method.
Kneaded the biga for twenty minutes. Had two sweet spots. Super smooth and nice.
Done at 00:35
Folded dough and into fridge at 2:47
10:51 knocked back
20:30 knocked back
21:13 biga out of fridge
21:36 start kneading
22:06 into oiled bowl
00:10 pre shaped
00:27 shaped into boules
00:43 started final rise
2:41 into oven
Overproofed a bit. Tried scoring but just collapsed.
Nice caramelization on the ones in the back of the oven.
Tasty. Like the black pepper.
* brush on more oil
* cut parchment for each bun just after shaping.