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Ciabatta
From Zeitman's Grocery

Servings: 2

Servings: 2
Ingredients
  • subheading: Biga:
  • 194 g HG Flour (100%)
  • 116 g Water (60%))
  • 1 g yeast (0.1%)
  • 30% pre-fermented flour
  •  
  • subheading: Final Dough:
  • 452 g HG Flour (100%)
  • 375 g Water (83%)
  • 13 g Salt (2.8%)
  • 8 g Yeast (1.8%)
  • 1 Biga
Steps
  1. subheading: Biga:
  2. Mix the ingredients. Cover and ferment at room temperature about 16 hours.
  3. subheading: Final Dough:
  4. Combine biga, flour, yeast, and water. Let hydrate 20 to 60 minutes
  5. Add salt and mix to moderate gluten development
  6. Bulk ferment 2 hours with a fold after 1 hour
  7. Divide into 570 g loaves, shape and cover
  8. Prove 1 hour
  9. Bake at 460°, heavy steam, 36 minutes
Notes
 

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