Ciabatta Biga e Semi
Maestro: Giuseppe Amato
Ingredienti Impasto:
g 200 Farina tipo 00 "Panettone" Molino Dallagiovanna
g 1670 biga
g 10 malto in polvere
g 510 acqua
g 24 sale
g 8 lievito compresso
Per biga:
g 100 Farina tipo 00 "Panettone" Molino Dallagiovanna
g 450 acqua
g 10 lievito compresso
g 200 semi misti
Impastare tutti gli ingredienti, lasciar maturare per 14-16 ore a temperatura di 16°C
Procedimento:
Impastare la biga, la farina, il lievito e il malto con metà d'acqua, quando l'impasto diventa sodo iniziare ad inserire gradualmente l'altra parte di acqua, il sale ed impastare per altri 3 minuti. Dare 1 giro in macchina dopo 15 min. Versare l'impasto in un contenitore e lasciar lievitare per 1 ora, versare sul piano da lavoro spolverato con farina di semola, spezzare in panetti da 200g l'uno dando l'apposita forma. Far rilievitare e cuocere a 250°C per 20 min. Circa in forno statico (CIELO 5 E TERRA 2).
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I love how you break down the process of making ciabatta with biga! The tips on hydration levels are super helpful. earn to die Have you tried using different flours for a unique twist?
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I love the detailed breakdown of using biga for ciabatta! Have you ever experimented with different types of flours? ragdoll playground I’m curious how that might change the flavor and texture!