For the Biga
\n200mls warm water
\n1 1\/2 cups of flour
\n1\/2 teaspoon of Baking yeast
\nDisolve yeast in water then add to flour. Leave out beside flue chamber over night or 12 Hrs<\/p>\n
Ciabatta Dough
\n200mls warm water
\n2 Tbsp Milk
\n2Tbsp Oil1 1\/2 tsp salt
\n1\/2 tsp sugar
\n1\/4 tsp baking yeast.
\n3 cups of flour
\nDisolve yeast,sugar, salt, milk, oil and water together
\nshift 3 cups of flour into mixer with a dough hook.
\nMix ingrediants until blending then add in Biga.
\nMix these until combined then knead until silky and elastic approx 3 mins.
\nSpray bowl with oil and place dough back into bowl cover and place next to flue chamber to double in size.
\nOnce doubled Pour out on to board and cut in half shape as required and place onto backing paper on a tray.
\nAllow to rise again for approx 30mins<\/p>\n
Rayburn temperature needs to be at a steady 250c pine cones or small wood is great to bring up temperature quickly. When tempertare at 250c close down flue damper.<\/p>\n
Slide dough on baking paper onto the bottom of the Rayburn.
\nBake for 20Mins checking half way if browning to quickly place cold baking tray on 2nd run in oven<\/p>\n","protected":false},"excerpt":{"rendered":"
For the Biga 200mls warm water 1 1\/2 cups of flour 1\/2 teaspoon of Baking yeast Disolve yeast in water then add to flour. Leave out beside flue chamber over night or 12 Hrs Ciabatta Dough 200mls warm water 2 Tbsp Milk 2Tbsp Oil1 1\/2 tsp salt 1\/2 tsp sugar 1\/4 tsp baking yeast. 3 cups of flour Disolve yeast,sugar, … <\/p>\n