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HOMEMADE CIABATTA ☘️ Recipe Day 1 Biga Starter 250g of Strong 00 Bread Flour 150ml of cold water 1g of fresh yeast or about 1/8 tsp of dry yeast Note - My bread flour had 12.5g of protein After you mix the ingredients let it ferment covered at room temp for 12-24 hours Day 2 Final Dough 250g of Strong 00 Bread Flour 180ml of Lukewarm water 10g of fresh yeady or about 1 tsp of dry yeast The Biga starter 10g of salt Mix then give it 3 coil folds with 30 minutes in between. After the third fold and
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Recipe for the dough: Dough weight 1000 gr 80% flour: 433 gr 40% water (biga): 217 gr 1% fresh yeast (biga): 3 gr 10% strong flour: 54 gr 40% water: 217 gr 3% salt: 16 gr 1% olive oil: 6 grs Learn how to make the biga in this video: https://fb.watch/c5wQIGXy5W/ 🍞 Learn how to make sourdough bread with Gluten Morgen: https://glutenmorgentv.teachable.com/p/sourdoughbread | Gluten Morgen
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