Ciabatta Bread with 80% Biga

INGREDIENTS

Flour (80% Audace + 20% Integrale) 1000 g
Water 800 g 80%
Salt 20 g 2%
Fresh Yeast (only biga) 10 g 1%
Malt 10 g 1%

 

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METHOD
Knead the biga (about 4 minutes at first speed) and let it ferment in the cell for 21 hours at 18°.
For the biga, use Audace flour type 0.
Knead the biga with the rest of the ingredients and finish the dough with a temperature of 27°.
Let it rise in a leavening box until doubled in size.
Cut the dough into portions, lay them gently on a grid and bake directly.
Bake at 240° with steam, after 20 minutes reduce to 220° and finish baking with open valve.

TIPS
Total baking time: 35 minutes

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