The Pizza Guy's Ciabatta
Author: Pizza Today
Recipe type: dough/breads
- PRE-FERMENT (BIGA)
- 18 ounces of day-old dough
- 7 ounces or 1-1/2 cups high-gluten flour
- 1½ cups warm water
- Dredge dough ball in flour and chop dough into quarter-sized pieces.
- Place in a large plastic bucket with the flour and the water.
- Using hands, squeeze mixture through fingers to achieve texture of thick, lumpy soup.
- Cover bowl with plastic wrap and let rest 24 hours in a 0-0 F spot.
- Mixture will bubble and double in size.
Recipe by Pizza Today at https://pizzatoday.com/recipes/dough-breads/the-pizza-guys-ciabatta
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