A little bit of an experimental ciabatta. I meant to make a 90% biga ciabatta however thought – what if I used a levain to make the biga, quite than my starter+water? The thought was that I might develop a extra advanced flavour profile by making the next temp spelt-rye levain from my fundamental starter (5 hour fermentation, 22 levels), after which use that to kind the 45% hydration of the cool biga (16 hour fermentation, 14 levels).Â
The end result was a extremely tasty ciabatta, lovely crumb. I used to be shocked this stored very nicely. We did have an ordinary 90% biga ciabatta made a day earlier than so we tasted each aspect by aspect, and it was clear that the levain-biga ciabatta had a greater flavour.Â
The one factor was the crust – I’d have most popular a browner crust, however I am additionally conscious that such excessive % biga breads often comprise some diastatic malt within the closing dough to assist with browning.Â