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Biga
4 ounce (1/2 cup) water
1/2 teaspoon active-dry yeast
5 ounce (1 cup) all-purpose flour
Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature eight hours or overnight.
By the next day, the biga will look soupy with many big bubbles dotting the surface.
Ciabatta
17 ounces (2 cups + 2 tablespoons) water
1 teaspoon active-dry yeast
Biga
20 ounces (4 cups) all-purpose flour
2 teaspoons kosher salt
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