Recipes

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 #

Mix biga. It will be a medium soft dough. Cover and let rest overnight at 70°F for 13-15 hours.
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
Bulk fermentation of 3 hours, with a fold after 1 hour and after the second hour.
At hour 3, spread onto bench without degassing dough.
Divide into 1# 2 oz. pieces and place on floured boards.
For focaccia, scale 1.25# pieces into well-oiled 10-inch cake pans prior to proofing. Top as desired.
Proof approximately 60-90 minutes at 75°F. Monitor wetness of dough pieces.
Bake at 435°F (225°C) for approximately 32-36 minutes with steam. Take care not to under bake.

Categories: Breads