- 60ml water
- 1/4 tsp instant yeast
- 65gm plain flour
Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight.
By the next day, the biga will look soupy with many big bubbles dotting the surface.
this is how the biga looks like after ferment for 1 day
Ciabatta (I halve the recipe, for full recipe please click the link below)
- 240ml water + 1 tbsp water
- 1/2 tsp instant yeast
- 300gm plain flour
- 1 tsp salt