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Ciabatta with Biga

Ciabatta with Biga

Ciabatta with Biga American Metric
 
King Arthur Sir Galahad Flour 4.00 # 1.82 kg
Water 2.40 # 1.10 kg
Yeast * # * kg
Final dough
King Arthur Sir Galahad Flour 16.00 # 7.27 kg
Water 12.20 # 5.45 kg
Salt 0.40 # 0.18 kg
Yeast 0.24 # 0.11 kg
Poolish 6.40 # 2.90 kg
Yield 35.24 # 16.00 kg
Overall baker's %
King Arthur Sir Galahad Flour 20.00 # 100.00 %
Water 14.60 # 73.00 %
Salt 0.40 # 2.00 %
Yeast 0.24 # 1.20 %
Unit Weight 1.125 #
  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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