Biga to Dough Ratio
I was wondering, is there was a perfect biga to dough ratio?
I made an Italian bread, not ciabatta, and I felt like there might have been too much biga in it. In the recipe I used, the biga weighed 17 ounces, a little over half of the weight of the entire bread. The bread was overly chewy and a bit tough. I don't think I over kneaded it either.
Is there a rule of thumb I should follow when making a bread with a biga?
Thanks so much!