Ciabatta
30 min
Kifli Kukták
Preparation method
PREPARING THE BIGA SOURDOUGH PRE-DOUGH
Mix the yeast with 30 ml of lukewarm water.
Pour the flour into a stand mixer and set the mixing speed to medium. Gradually add the yeast mixture and 170 ml of lukewarm water. Mix with the machine for 5 minutes until the dough is smooth and elastic.
Grease the inside of a bowl with vegetable oil and place the dough in it. Cover the bowl with cling film and let it rise for 12-15 hours in a warm place.
Chef's tip
Biga is a pre-dough, the leavening agent for classic Italian country bread. For these types of doughs, proper steaming in the oven is important, right at the beginning of baking. If you don't have a spray bottle at home, put water in a bowl and quickly sprinkle a little water from it onto the oven walls to create steam. This process should always be done as quickly as possible so that the oven does not cool down. It is also important to put the dough into the oven quickly while there is steam inside.