Ciabatta with Biga adapted from Hamelman;s "Bread"
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ABCDEAF
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Ciabatta with Biga
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Ingredients%Kilos/grams
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Biga
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Bread Flour100.00%130.9
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Water60.00%78.5
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Yeast-instant0.02%0.03
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Total160.02%209
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ripen 12-16hrs @ 70F
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Final Dough1100←Enter final dough weight in grams
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AP Flour100.00%524
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Water67.20%352
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Yeast-instant0.40%2
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Sea Salt2.50%13
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Biga40.00%209
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Total210.10%1100
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DDT- 76F BF-1.5hrs with 2xSF in bowl @30&60 minutes
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S&F on counter before overnight fermentation
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Total Formula
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Total Flour100.00%654
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AP Flour100.00%654
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Water65.76%430
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Yeast-instant0.32%2
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Sea Salt2.00%13
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Total % and Weight168.08%1100
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Total prefemented flour20.0%131
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scale 510g-loaves 85-buns
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