Authentic Ciabatta Recipe?
My eyes are swimming from looking at all the different "authentic" ciabatta recipes out there. Many look very good indeed and others I wouldn't look at twice. But all claiming to be the original recipe.
What say all of you? I'm sure someone on TFL can point me n the right direction. What I do know is this...
- It is made with yeast and the preferment is a biga (I've seen so many recipes say "biga" and then instruct on how to make a poolish).
- It's very high hydration (this makes me nervous).
- Most recommend a dough mixer and warn if made by hand you'd better be well prepared.
So my plan is as follows. Try to obtain the original recipe and just make one change myself and that's turning the biga with yeast into a biga with sourdough. Otherwise everything else the same (apart from timing that is).
Any advice is greatly appreciated.