Ciabatta, Biga Version

• 3 cups (16 ounces) biga (page 107)
• 2 cups (9 ounces) unbleached bread flour
• 1 1/2 teaspoons (.37 ounce) salt
• 1 1/2 teaspoons (.17 ounce) instant yeast
• 3/4 cup plus 2 tablespoons to 1 1/8 cups (7 to 9 ounces) water (or substitute milk or buttermilk for all or part of the water, see Commentary), lukewarm (90 to 100F)
• 1/4 cup (2 ounces) olive oil (optional)

1. Remove the biga from the refrigerator 1 hour before making the dough.
2. Cut it into about 10 small pieces with a pastry scraper or serrated knife.
3. Cover with a towel or plastic wrap and let sit for 1 hour.
4. To make the dough, stir together the flour, salt, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).
5. Add the biga pieces and 3/4 cup plus 2 tablespoons water and the oil.
6. With a large metal spoon (or on low speed with the paddle attachment), mix until the ingredients form a sticky ball.
7. If there is still some loose flour, add the additional water as needed and continue to mix.
8. Proceed as described in the poolish version.
9. Ciabatta, Biga Version %
10. Biga: 178%
11. Bread flour: 100%
12. Salt: 4.1%
13. Instant yeast: 1.9%
14. Water (approx.
15. ): 83.3%
16. Olive oil: 22.2%
17. Total: 389.5%
18. Lean, rustic dough; indirect method; commercial yeast
19. Day 1: 2 to 4 hours poolish or biga
20. Day 2: 1 hour to de-chill poolish or biga; 10 to 15 minutes mixing; 3 to 4 hours fermentation, shaping, and proofing; 20 to 30 minutes baking

biga, flour, salt, yeast, water, olive oil

Taken from www.epicurious.com/recipes/food/views/ciabatta-biga-version-392134 (may not work)