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Ciabatta
Preparation info
- Makes enough dough for about
1,021 grams
of bread - Difficulty
Medium
Appears in
Published 2011
Ingredients
| Ingredient | Weight | Baker’s Percentage of Biga |
| Bread Flour |
Method
- To form the biga, add the flour and yeast to 60°F water. Mix until thoroughly combined—you may have to use the conventional kneading technique to accomplish this—then place in a container, cover, and allow it to ferment at 75°F for 18–24 hours. (I suggest starting with 24 and working backward if you feel the flavor is too strong).
- After your biga