Ciabatta, Biga Version

1. 1

   Remove the biga from the refrigerator 1 hour before making the dough.

2. 2

   Cut it into about 10 small pieces with a pastry scraper or serrated knife.

3. 3

   Cover with a towel or plastic wrap and let sit for 1 hour.

4. 4

   To make the dough, stir together the flour, salt, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).

5. 5

   Add the biga pieces and 3/4 cup plus 2 tablespoons water and the oil.

6. 6

   With a large metal spoon (or on low speed with the paddle attachment), mix until the ingredients form a sticky ball.

7. 7

   If there is still some loose flour, add the additional water as needed and continue to mix.

8. 8

   Proceed as described in the poolish version.

9. 9

   Ciabatta, Biga Version %

10. 10

    Biga: 178%

11. 11

    Bread flour: 100%

12. 12

    Salt: 4.1%

13. 13

    Instant yeast: 1.9%

14. 14

    Water (approx.

15. 15

    ): 83.3%

16. 16

    Olive oil: 22.2%

17. 17

    Total: 389.5%

18. 18

    Lean, rustic dough; indirect method; commercial yeast

19. 19

    Day 1: 2 to 4 hours poolish or biga

20. 20

    Day 2: 1 hour to de-chill poolish or biga; 10 to 15 minutes mixing; 3 to 4 hours fermentation, shaping, and proofing; 20 to 30 minutes baking

No additional tips available.