
Baker’s Formulas

Ciabatta
Metric | Baker's % | |
---|---|---|
King Arthur Sir Galahad Flour | 10kg | 100% |
Water | 7.6kg | 76% |
Salt | 0.2kg | 2% |
Yeast | 0.12kg | 1.2% |
Total Yield | 17.92kg | 179.2% |
Biga Mix all the ingredients together. Cover and leave at room temperature until ripe, about 16 hours. Pre-fermented flour = 30%.
Final Dough Add all the ingredients to the mixing bowl, and mix on first speed for 3 minutes to incorporate the ingredients. Adjust the hydration as necessary. Mix on second speed for an additional 4-5 minutes, to moderate gluten development. As an alternative, the dough can be mixed using the autolyse-repos technique.
Desired Dough Temperature 75°F
Bulk Fermentation 2 hours, with a fold after 1 hour.
Shaping Divide the dough into rectangles weighing 0.57kg. Place the loaves on well-floured bread boards with the good side down.
Final Proof About 1 hour.
Baking Bake at 460°F: steam the oven, load the bread, and steam again. Rectangular loaves weighing 0.57kg bake in approximately 36 minutes.
Metric | Baker's % | |
---|---|---|
King Arthur Sir Galahad Flour | 3kg | 100% |
Water | 1.8kg | 60% |
Yeast | 0.003kg | 0.1% |
Total Yield | 4.803kg | 160.1% |
Metric | |
---|---|
King Arthur Sir Galahad Flour | 7kg |
Water | 5.8kg |
Salt | 0.2kg |
Yeast | 0.117kg |
Biga | 4.803kg |
Total Yield | 17.92kg |