Recipes

Italian bread
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Biga:

400g flour, Canadian wheat
180g water, 10C
4g compressed yeast

Mix slowly adding water gradually to form a ball. Final dough temperature 18C. Leave to ferment at 18C for 18 hours.

Final dough:

Biga
100g flour
160g water
2g diastatic malt
5g honey
9g salt

Combine flour, malt, honey and 100g water with the biga cut into pieces. Mix until combined. Rest for 10-20 minutes. Add salt with enough water to hydrate and continue mixing. Add the remaining water in stages to form a smooth dough.

Bulk ferment until doubled (30-45 minutes). Scale, shape, prove and bake.

100% flour
68% water
1.8% salt
1% honey
.4% diastatic malt


Simple Bread with Lievito Madre

Biga Acida / Primo Impasto

25g lievito madre, refreshed at lest once. pH 4.1-4.3
50g water
100g flour ‘00’ (W280-320)

Let rest for 10-12 hours at room temperature.

Final dough

150g biga
300g flour ‘00’ (W280-320)
220g water
8g salt

Autolyse flour with 165g of water. Tear off pieces of the biga and incorporate. Dissolve salt in the remaining water and add to the dough. Mix to an elastic dough. Let rest for 90 minutes at 28-30C. Shape and prove at 28-30C for 3 hours and then at room temperature for 1 hour before baking.


Sandwich loaf

Lievito madre bound for 12hrs @ 18-20C.

autolyse: 80% canadian wheat, 10% white spelt, 10% light rye. 55% hydration. 12hrs @ ~20C.

Bath lievito for 20 minutes in sweetened water @ 20-22C.
1st refresh: [1]:[1.5] ([lievito]:[flour]) 28C for 4 hours.

133g lievito refreshed
620g autolyse
58.6g water
15g oil
10g honey
9.7g salt

Bulk ferment for 90 minutes @ 28C. Proof @30C for 3-4 hours or until generously tripled.


 

Enriched Sandwich Loaf

First dough – 4hrs @ 24-29C (g)
flour (Marriages Superfines) 125
whole milk 70
sugar 25
butter 25
LM (50% hydration) 105
   
Second dough – x-hrs @ 27-29C  
flour (300g Marriages Superfines + 75g Leckford Estate Plain) 375
whole milk 185
water 85
salt 11
Total 1006

Total ingredients:

flour 100%
milk 45%
sugar 4%
butter 4%
water 21%
salt 2%
   
total 176%

 

Ciabatta con pasta madre biga

Biga: – 16-18hrs @ 16-18°C
300g strong flour W330 or higher
125g water
30 lievito madre (LM)

Final dough: – 2-3hrs @ 28°C bulk fermentation
All of the biga
75g flour
3.5 diastatic malt flour
7.5g salt
200g water
15g extra virgin olive oil

1 thought on “Recipes

  1. Michael, Ciabatta con pasta madre biga is a special bread. I’ve baked it 4 times in a row. It is my ‘go to’ for Ciabatta! Nothing else I know of compares to this Ciabatta.

    But, as you’ve taught me. The proper flour is vital to success. In the United States, Italian flour is hard to find. You suggested Caputo “00” American and it can be sourced here. It is a fine choice. I compared it to King Arthur Sir Lancelot (high gluten) flour which is readily available in the US (much cheaper) but it doesn’t compare when it cones to crust texture and flavor.

    Thanks for sharing…
    Danny Ayo

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