Sat Feb 18 23:41:59 EST 2012

High hydration Biga

Normal Ciabatta preferment (Biga) [1]:

- 2 tablespoon warm water + 1/8 teaspoon bread machine yeast
- 1 cup flour
- 1/3 cup warm water  


- 2 tablespoon warm milk + 1/2 teaspoon BMY
- 2 cup flour
- 2/3 cup warm water
- 2 1/2 teaspoon salt

3 cups flour = 375g
1 cup  water = 240g
hydration = 64%

I put 2/3 cup water by accident.  The dough was wet but not as wet as
I expected for double the amount of water.  Makes me think that I'm
probably not measuring the flour correctly.

Online I find that 1 cup of white flour is 125 grams.  So I put the
stuff on a scale:

total: 395g
flour: 235g  (inferred)
water: 160g  (measured, corresponds to 2/3 of 240g)

68% hydration

The 235 grams is a lot more than the expected 125 grams.  Almost
double!  No wonder my dough has been going from very wet to quite

Here[2] they even use 100% hydration for the Biga/Poolish.

Overnight the total (including tarre) went from 910->909, so
evaporation is negligible.

Added 140g flour and 1/3 cup water.  Dough was very wet and didn't
rise much.  Taste was malty like it should be from the preferment, but
very chewy.  Crust was good when fresh, chewey at the end of the day.

I guess I calculated something wrong somewhere..  Maybe I added 2/3

[1] http://delicious.com/doelie/bread
[2] http://www.breadcetera.com/?p=101