Neopolitan Pepp

Still trying to dial everything in. Been at it 2 years and am constantly learning. Any tips would be greatly appreciated! 48 hour fermentation 100% Biga Recipe: For the Biga * 1kg flour (100%) * 450g water (45%) * 10g yeast (1%) For the Dough * 210g cold water * (21%) inc water in Biga = 66% total hydration * 25g salt (2.5%) * 10g malt (1%)