Neapolitan Pepp

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%)