Roman Ciabatta Dough – Indirect Method (starter)
For the starter (Italian Biga):
1500 g Italian soft wheat flour
900 g water
10 g Brewer’s yeast
Kneading (Spiral) = 6 minutes at first mixing speed (form the dough well)
Put it in a closed container and leave to rest in the refrigerator (+4°C) for 16/24 hours.
For the final dough:
All (2410 g) starter
500 g ancient grain flour
650 g (adding slowly) water
40 g salt
40 g extra virgin olive oil
Knead for 4 minutes at first mixing speed and 10 minutes at second mixing speed (spiral blade).
Leave to rest, covered, in a basin, for about 40 minutes at room temperature.
DIVIDE AND SHAPE:
Make dough balls of about 500g (or the size you prefer).
About 4 hours at room temperature.
In the oven at 300°C for about 6/8 minutes, TOP/BOTTOM 70/30 (depending on the type of oven).