Il pane perfetto da fare in casa - 100 BIGA - Buonissimo 🤤🤤🤤

In this video, we'll make homemade bread using 100% biga, which we'll ferment for 24 hours at home. The biga technique is used to make indirect doughs and provides a different flavor and softness than a direct dough. This method can be used for both bread and pizza. Ingredients for ciabatta: Biga: 700 g. of type 0 flour with 14 g. of protein 236 g. of water 7 g. of dry yeast or 21 g. of fresh yeast Dough: The biga 288 g. of water 2.1 g. of dry yeast or 6.3 g. of fresh yeast 14 g. of honey or 7 g. of barley malt 14 g. salt Baking: After preheating the oven to maximum power (preferably fan-assisted) for about 50 minutes, the ciabattas will be cooked when they have an amber color as shown in the video. The cooking time varies depending on the size and quantity of ciabattas baked. Links to video sections: 00:00:00 Introduction 00:01:02 Biga 00:02:20 Dough 00:04:00 Rolling Out 00:5:43 Cutting Out 00:06:37 Baking 00:07:25 Final Result If you liked today's dough, let me know with a like and share the video! 👍 ===================================================================== Thanks for watching the video! Here's the link to subscribe to my YouTube channel:    / @ciaksiimpasta   And remember to activate the bell! ===================================================================== A LITTLE ABOUT ME... I'm Alberto and I have a great passion for pizza, but also for other types of dough. After many experiments, I decided to start a YouTube channel to share my experiences with you! Here you'll find different types of dough, including cake dough! For any advice or questions, you can also email me at: [email protected] #ciaksiimpasta #biga #ciabatte ================================================================== Music: Music: Roa - Good Feeling Watch:    • Roa - Good Feeling 【Official】   Stream / Download: https://fanlink.to/Roa_GoodFeeling License: https://roamusic.wixsite.com/roamusic ==================================================================