Ciabatta
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 10kg | 100% |
| Water | 7.6kg | 76% |
| Salt | 0.2kg | 2% |
| Yeast | 0.12kg | 1.2% |
| TOTAL YIELD | 17.92kg | 179.2% |
BIGA Mix all the ingredients together. Cover and leave at room temperature until ripe, about 16 hours. Pre-fermented flour = 30%.
FINAL DOUGH Add all the ingredients to the mixing bowl, and mix on first speed for 3 minutes to incorporate the ingredients. Adjust the hydration as necessary. Mix on second speed for an additional 4-5 minutes, to moderate gluten development. As an alternative, the dough can be mixed using the autolyse-repos technique.
DESIRED DOUGH TEMPERATURE 75°F
BULK FERMENTATION 2 hours, with a fold after 1 hour.
SHAPING Divide the dough into rectangles weighing 0.57kg. Place the loaves on well-floured bread boards with the good side down.
FINAL PROOF About 1 hour.
BAKING Bake at 460°F: steam the oven, load the bread, and steam again. Rectangular loaves weighing 0.57kg bake in approximately 36 minute
| METRIC | BAKER'S % | |
|---|---|---|
| King Arthur Sir Galahad Flour | 3kg | 100% |
| Water | 1.8kg | 60% |
| Yeast | 0.003kg | 0.1% |
| TOTAL YIELD | 4.803kg | 160.1% |
| METRIC | |
|---|---|
| King Arthur Sir Galahad Flour | 7kg |
| Water | 5.8kg |
| Salt | 0.2kg |
| Yeast | 0.117kg |
| Biga | 4.803kg |
| TOTAL YIELD | 17.92kg |
