Sourdough Ciabatta Experiment
- 20g lievito naturale
- 200g '00' flour
- 80g cold water
Lievito dissolved in water first then mixed with flour to create a very dry dough. Pin rolled until smooth. Rolled flat, ~4mm thick, wrapped in cling film and refrigerated for 2 days before removing and left overnight until mature.
- 175g biga acida
- 35g '00' flour
- 86g water
- 3g salt
Cut biga into pieces and mixed with 35g of water. Added flour to combine. Added salt. Adjusted the mix with remaining water to achieve a total hydration of 85%. Very minimal kneading. A few s&f's performed.
The biga was wonderfully strong after fermentation. Stronger than I ever felt a biga to be, really nice to feel. Fruity alcohol smell and characteristics reminiscent of a yeasted biga but accompanied with an acetic acid taste.
The biga contributed vast strength, the final dough at 85% handled like it was 70%!
Final dough didn't rise as swiftly as I expected. The biga was probably not fully mature.
Baked loaf has wonderful flavour in the crust and some sourness in the crumb. Super light.