Ciabatta, Biga Version

Directions

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