Recipes

Schiacciata with Biga Pre-Ferment

Ingredients

Weight/
Volume
Ingredients
PRE FERMENT - BIGA
2,800 g Laucke Bunyip Flour
1,400 g Water
6 g Dry Yeast
FINAL DOUGH
550 g Laucke Bunyip Flour
67 g Salt
6 g Dried Yeast
800 g Water
4,211 g Pre Ferment - Biga
BASSINAGE
100 g Olive Oil
300 g Water

Method

  1. Pre Ferment – Biga Mixing Time 3 minutes on low speed in Spiral Dough Mixer.

  2. Pre Ferment – Biga Finished Dough Temperature 25°C.

  3. Mix final dough for 3 minutes on low, then 6 minutes on medium, then 3 minutes on low, combine oil and water (bassinage) and slowly blend into the dough, mixing for 4 minutes on medium speed until dough is very smooth and shiny.

  4. Finished Dough temperature 30°C.

  5. Place the Schiacciata Dough into a lightly oiled rectangular tub, shape the dough into a pillow and rest for 30 minutes.

  6. 1 x lift and fold.

  7. Rest for 30 minutes.

  8. 1 x lift and fold.

  9. Rest for 30 minutes.

  10. 1 x lift and fold.

  11. Rest for 30 minutes.

  12. Divide dough into 20 x 300 g Schiacciata Loaves, and place on baking trays lined with baking paper.

  13. Proof for 30 minutes.

  14. Bake at 220°C + Steam for 25 minutes.

  15. Can also be used to make Focaccia.

  • Sourdough Breads
  • Bake for 25 minutes
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