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.
2g diastatic malt
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.
.4% diastatic malt
Biga Acida / Primo Impasto
25g lievito madre, refreshed at lest once. pH 4.1-4.3
100g flour ‘00’ (W280-320)
Let rest for 10-12 hours at room temperature.
300g flour ‘00’ (W280-320)
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.
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: :[1.5] ([lievito]:[flour]) 28C for 4 hours.
133g lievito refreshed
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|
|LM (50% hydration)||105|
|Second dough – x-hrs @ 27-29C|
|flour (300g Marriages Superfines + 75g Leckford Estate Plain)||375|
Ciabatta con pasta madre biga
Biga: – 16-18hrs @ 16-18°C
300g strong flour W330 or higher
30 lievito madre (LM)
Final dough: – 2-3hrs @ 28°C bulk fermentation
All of the biga
3.5 diastatic malt flour
15g extra virgin olive oil