100% Biga Ciabatta. Those words alone make me curious. This slow fermented ciabatta is packed with flavour. Normally when we make bread, we preferment part of the total flour. This on the other hand is fully made of preferment giving it an extra flavour punch. I came up with this when I was making a 100% biga pizza for which you can find a recipe on my channel too. And come to think of it many breads can be made this way. I will surely add some more to the 100% preferment recipe list in the future.
That is the beauty of bread making – there is always something interesting to discover. A lot of methods can be adapted to be used in different recipes.
I hope that it’s the reason you are here. We don’t concentrate only on recipes, but we try and understand the principles behind them.
The method for this recipe is super simple. Make the biga, proof it for up to 24 hours, add some water, yeast, salt & olive oil. Knead it to bring it all together. From there it’s just a regular ciabatta.
GET THE RECIPE
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CHAPTERS
0:00 Intro
0:47 Ingredients & equipment
2:11 Making the biga
4:00 Final dough
5:37 Bulk fermentation & folding
6:42 Shaping & final fermentatin
9:33 Baking & final result
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