Ciabatta
(0)
75 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
BIGA STARTER PROCEDURE
Dissolve the yeast in 30 ml of lukewarm water.
Pour the flour into the stand mixer bowl and start mixing with the dough hook at medium speed. Gradually add the yeast mixture and 170 ml of lukewarm water. Mix in the stand mixer for 5 minutes until the dough is smooth and elastic.
Grease a bowl with oil and place the dough in it. Cover the bowl with plastic wrap and let the dough mature in a warm place for 12–15 hours.
Chef's tip
Biga is an Italian name for a pre-fermented wheat dough, from which various types of Italian pastries are subsequently made. For this type of pastry, steam in the oven at the beginning of baking is important. If you don't have a spray bottle, put water in a bowl and quickly spray water onto the oven walls with your fingers to create steam. The entire process must be done very quickly so that the oven does not cool down. It is equally important to quickly place the pastries in the oven while there is still steam inside.
90 min
Under an hour
