Ciabatta with Biga

Ciabatta with Biga

Ciabatta with BigaAmericanMetric
 
King Arthur Sir Galahad Flour4.00 #1.82 kg
Water2.40 #1.10 kg
Yeast* #* kg
Final dough
King Arthur Sir Galahad Flour16.00 #7.27 kg
Water12.20 #5.45 kg
Salt0.40 #0.18 kg
Yeast0.24 #0.11 kg
Poolish6.40 #2.90 kg
Yield35.24 #16.00 kg
Overall baker's %
King Arthur Sir Galahad Flour20.00 #100.00 %
Water14.60 #73.00 %
Salt0.40 #2.00 %
Yeast0.24 #1.20 %
Unit Weight1.125 #
  1. Mix biga. It will be a medium soft dough. Cover and let rest overnight at 70°F for 13-15 hours.
  2. Mix final dough. In spiral mixer: 2-3 minutes on 1st speed and then 2-3 minutes on 2nd speed. Dough will be very slack, almost pourable. Desired dough temperature: 76°-78°F
  3. Bulk fermentation of 3 hours, with a fold after 1 hour and after the second hour.
  4. At hour 3, spread onto bench without degassing dough.
  5. Divide into 1# 2 oz. pieces and place on floured boards.
  6. For focaccia, scale 1.25# pieces into well-oiled 10-inch cake pans prior to proofing. Top as desired.
  7. Proof approximately 60-90 minutes at 75°F. Monitor wetness of dough pieces.
  8. Bake at 435°F (225°C) for approximately 32-36 minutes with steam. Take care not to under bake.
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