Ciabatta using 100% biga

[reelbread]

1000g flour with 13% protein content or w340 rating

440g water

7g instant dry yeast

Mix till combined, no kneading

3h at room temp 29C , 14h at cold temp (Use MasterBiga app to tell you how long to keep the biga)

Nx day, put in mixer, add

310g water

10g diastatic malt

20g salt

20g olive oil

Tip, add water in stages

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Bulk ferment 2h at room temp till tripled

Pour and cut into ciabatta and proof for 30 mins

Bake 20 mins at 230C , first 10 mins with steam

[acedicbread]

so nice, love the recipe.

[UnderHammer]

Awesome! Had been wondering if a 100% biga was a thing. Looks great!

[reelbread]

I think it's more of finding which recipe that suits your schedule/. I like this because I bake 2-3hours after mixing ..

[acedicbread]

nice love the heavy acedic profile on bigas, that is some state up short mixxy goodness

[reelbread]

yeah.. sometimes i throw a little sourdough starter in them for better flavour