I have recently been practicing ciabatta. This is Paul Hollywood’s recipe, he didn’t use a Poolish or biga so I made one up. I used 125g flour with 78g water and 1/4 tsp yeast. Is there a set ratio for a biga for different recipes, this was a single loaf using 250g flour and 80% hydration. It seems to have worked fine using 1/2 the flour, is the water suppose to be 1/2 the flour weight? I wanted larger slices so shaped it into a batard instead of a slipper. I’m also trying to learn bakers %.
Check this out also tips ontfl here for bakers % https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/
Thank you pandapops, that article helped a lot. Also will be looking at the info on bakers% much appreciated.
My goodness they look great. Enjoy!
Thank you Anne Marie B, I'm still trying a few things to see what happens. Today I'm trying a poolish and no oil. Would like a slightly thicker crust. At the moment its our favourite bread it is so much lighter. I make one loaf at a time so I can make it more often. Wills how todays comes out.