Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 10 minutes, plus 24 hours standing time for the biga, plus 4 hours, 15 minutes for proofing and standing time | Serves 12 (2 loaves)
1/4 teaspoon active dry yeast 1 cup warm water (110 to 115 degrees) 1 1/3 cups (200 grams) unbleached bread flour 2/3 cup (100 grams) unbleached all-purpose flour 2 tablespoons (15 grams) whole-wheat flour, preferably coarsely ground 2 tablespoons (15 grams) whole-grain rye flour, preferably coarsely ground 3/4 cup (185 grams) water (see method for temperature)

Step 1 Sprinkle the yeast into warm water, stir and let stand for 5 to 10 minutes.

Step 2 Mix the bread flour, all-purpose flour, whole-wheat flour and rye flour in a bowl. Measure one-half teaspoon of the yeasted water into the flour mixture. (Throw the rest away; the point of this step is not to proof the yeast but to measure 1/384 teaspoon yeast.)

Step 3Add the three-fourths cup water, using ice water in the summer and warm water in the winter. Thoroughly mix the biga; it will be stiff, but it has a very long fermentation and will soften considerably. Knead in a tablespoon or two of water if you absolutely must.

Step 4Cover tightly with plastic wrap and let the biga ferment for 24 hours in a cool spot in the summer or a warm one in the winter. Don't be alarmed if it does nothing for at least 10 hours; this is correct. The biga is ready when it doubles or triples in volume and smells aromatic.

In we have selected the most viewed recipes from category - Breads Vegetarian . Enjoy the best recipes specially selected for you! Ciabatta is the right choice that will satisfy all your claims.
Rate for this recipe