In this video, we'll make homemade bread using 100% biga, which we'll ferment for 24 hours at home. The biga technique is used to make indirect doughs and provides a different flavor and softness than a direct dough. This method can be used for both bread and pizza.

Ingredients for ciabatta:

Biga:
700 g. of type 0 flour with 14 g. of protein
236 g. of water
7 g. of dry yeast or 21 g. of fresh yeast

Dough:
The biga
288 g. of water
2.1 g. of dry yeast or 6.3 g. of fresh yeast
14 g. of honey or 7 g. of barley malt
14 g. salt

Baking:
After preheating the oven to maximum power (preferably fan-assisted) for about 50 minutes, the ciabattas will be cooked when they have an amber color as shown in the video. The cooking time varies depending on the size and quantity of ciabattas baked.

Links to video sections:
00:00:00 Introduction
00:01:02 Biga
00:02:20 Dough
00:04:00 Rolling Out
00:5:43 Cutting Out
00:06:37 Baking
00:07:25 Final Result

If you liked today's dough, let me know with a like and share the video! 👍

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A LITTLE ABOUT ME...
I'm Alberto and I have a great passion for pizza, but also for other types of dough. After many experiments, I decided to start a YouTube channel to share my experiences with you!
Here you'll find different types of dough, including cake dough!

For any advice or questions, you can also email me at: ciaksiimpasta@gmail.com

#ciaksiimpasta #biga #ciabatte

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Music:
Music: Roa - Good Feeling
Watch: Roa - Good Feeling 【Official】
Stream / Download: https://fanlink.to/Roa_GoodFeeling
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